Young's Beer Finings is a single-part fining product that clears stubborn hazes from home brew beer quickly and effectively. Fining is the technique of adding a substance to beer that attracts yeast cells and causes them to clump together and sink, leaving the beer clear and bright above.
Treats up to 23 litres. Add to your fermentation vessel 24–48 hours before bottling, stir gently, and leave undisturbed in a cool location.
Frequently Asked Questions
- When should I add beer finings?
- Add finings after primary fermentation is complete (confirmed by hydrometer), 24–48 hours before you plan to bottle. Stir in gently, then leave the vessel undisturbed in a cool place (12–18°C if possible). The yeast and proteins clump together and sink to the bottom, leaving clear beer above.
- Do I have to use beer finings?
- No — finings are optional. Many home brewers bottle without them and the beer clears naturally in the bottle over time. However, finings speed up the process significantly and produce a noticeably clearer result in the glass. For competitions or if you care about clarity, they're worth using.
- Will beer finings affect the flavour?
- No — correctly used finings have no detectable effect on flavour or aroma. They simply cause yeast and proteins to settle faster. The beer tastes identical whether or not finings were used.
- My beer is still hazy after using finings — why?
- If haze persists after finings, it may be chill haze (proteins that only form when the beer is cold), yeast haze (from a very active yeast strain), or permanent haze from insufficient proteins dropping out. Try cold crashing (cooling to 2–4°C for 48 hours) before bottling for best clarity.
- Can I use beer finings in wine or cider?
- Young's Beer Finings is formulated specifically for beer. For wine, use Bentonite or Kieselsol/Chitosan fining agents. For cider, beer finings can work but dedicated cider finings give better results.