BioFine Clear & Isinglass

[CR]

There an MSDS sheet available for Biofine Clear
http://www.yesmsds.com/chemicals2/cas/msds/brewerssupplygroup_com_Biofine%20Clear%20A3%205B06808%20MSDS/index.asp

It's supposed to be a VEGAN  substitute for Isinglass
It says it handles protein haze. 
Question::  Does it strip live yeast from the beer making it necessary to add more yeast before bottling?

[UselessBrewing]

Most fining agents will strip anything they can attach to including yeast. It would be advisable to add more yeast.

Cheers
Preston

[CR]

When adding more yeast ( a thing I have not prior done)  Does one pre ferment the yeasts in DME to deprive them of  oxygen or just up end a vial of yeast into the fermenter?
There is No chance of Using  CO2 injection VIA the racking arm  to introduce it, as I don't have a CO2 tank.

I just got off the horn with the people at MidWest who say it'll operate like Isinglass  stripping as much away as it can.
I only used one tablespoon  in a 6 gallon batch. So there's a shot it won't have got it all. But I'm thinking I should add a vial of WLP011  at bottling anyway just  to be sure.

[UselessBrewing]

I would pitch the yeast in (Liquid not dry). I don't know that you will need the entire vial for what you are doing, that may depend on the beer in question. I think we talked about pitching rates for bottling before, but cant remember what the outcome was. I do this for some of my Belgians, but they are so big to begin with I normally pitch the entire vial and don't worry about it.

Cheers
Preston

[CR]

There's a Champagne yeast  Lalvin EC-1118 that's cheap and neutral. I was thinking of re-hydrating some of that and pitching it with the bottling sugar. 

Of course the vial of WLP won't have a pile of oxygen in it so maybe I'm better off that way?

[UselessBrewing]

As long as you boil your water for 20 min prior to proofing, you should be fine. I would not proof your yeast and bottling sugar together. A vial is what I would suggest, just because it is easy.

Cheers
Preston

[CR]

well I'd not put the sugar into it until after it was re-hydrated.
I read somewhere out there on the internet-S that the little dessicated yeasties can't effectively regulate what gets past their cell membranes until  they are re-hydrated and back to life.

20 minutes? That's how long it takes to knock the air out of the water?
I got a twin stage Sergeant Welsh rotary vacuum pump that can get down to the molecular flow regime.  I could pull vacuum the water for an hour or two.  Then boil it and then  park it next to my SVS subwoofer on loud. 


The vial is appealing.

[MaltLicker]

EC 1118 is aggressive and goes quite dry.  I'm not sure I'd use that one for bottling since you couldn't really stop it. 

A vial of fresh liquid yeast seems easiest and you might do well to add just half of it for bottling, and use the second half to begin a starter for something else.  Half a vial should be able to consume 4 oz of corn sugar. 

[UselessBrewing]

20 minutes? That's how long it takes to knock the air out of the water?

Considering the Molecular makeup of water, I don't think so. The 20 min is more of a guideline for killing buggers that may contaminate your beer.

I got a twin stage Sergeant Welsh rotary vacuum pump that can get down to the molecular flow regime.  I could pull vacuum the water for an hour or two.  Then boil it and then  park it next to my SVS subwoofer on loud.

Good Lord that's overkill~! (-:

Cheers
Preston