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Fining agent is a substance used to remove turbid components in beer. It may be added either at the end of the boil or in the fermenter. 

Fining agents generally have large molecules that are positively charged. These charged molecules attach themselves to negatively charged contaminants and then precipitate them out of the finished beer – helping these contaminants rapidly settle to the bottom of the fermenter.

As for craft beer, carrageenan, isinglass and the mixture of carrageenan and PVPP are very popular.

1. Carrageenan

There are 2 types of commercial product which are Kappa-carrageenan: Compac CG and Irish Moss.

Compac CG	Irish Moss
Description: Compac CG contains granulated semi refined kappa carrageenan from seaweed species Eucheuma cottonii. Benefits: Improved hot break compaction Improved filtration Improved yeast vitality Improved beer haze and colloidal stability Treatment rates: 1-3 g/hL Application: Added to kettle 10 minutes from end of boil	Benefit: Helps in the precipitation of proteins (the so called cold break and hot break) Treatment rates: 5g/25L of wort Application: Add towards the end of hop boiling

 2. Mixture of carrageenan and PVPP : Polyclar brewbrite

Description:

Polyclar Brewbrite wort clarifier and beer stabilizer is an optimized composition of purified food-grade kappa carrageenan and specially modified polyvinylpolypyrrolidone (PVPP).

Benefits:

• Protection against chill haze and permanent haze.

• Improved beer colloidal stability.

• Increased wort collection.

• Removed with the trub

• No labeling required

Treatment rates: 10 – 20g/hL

Application:

The Polyclar Brewbrite is added to wort during boiling, 5-15 minutes before the end of the boil. 

3. Colloidal silica (SiO2): Betafine 45 

Description:

Betafine 45 is a liquid beer clarifier based on colloidal silica (SiO2) in water, which promotes sedimentation of proteins and other solids from beer.

Benefits:

•  Not required to be listed on labels.

• Does not contain animal derivatives.

• Beer filterability is enhanced due to removal of solids.

Treatment rate: 20-200ml/hL

Application:

Betafine 45 can be added to the chilled beer in-line during transfer from fermenter to maturation tank, to ensure thorough mixing with the beer.

4. Isinglass: Vicfine

Description:

Vicfine is purified isinglass in convenient powder form. It is added to beer at the end of fermentation to speed maturation and improve filtration by

removing yeasts and protein particles. For ease of use Vicfine in its standard

form includes the necessary acid and preservative already blended.

Benefits:

• Reduced cold storage time.

• Fewer vessels.

• Lower energy use.

• Reduced beer loss.

• Improved filtration.

• Faster throughput.

• Reduced powder use.

• Improved beer haze and stability.

• Less re-work.

Treatment rates: 1 – 3 mg/hL

Application:

Vicfine is added via a solution to beer at the end of fermentation and chilling, or if centrifuges are used immediately after centrifugation.