Pectolase

[Blackaddler]

I had no luck posting on the Grain Brewing Q & A board, so thought I'd try my luck here.

I brewed a Damson Porter a couple of months back. It's been conditioning in a cask and some bottles. The bottles are still very muddy looking, due to the pectin, so assume the cask is the same.

I've now got some pectolase... so any suggestions as to how to use it in a fermented beer?
On the packet, it says to use ½ teaspoon per gallon.

I brought the cask in from the shed today, to bring it up to room temperature. Should I add a double dose of the powder to the cask, and stir it in gently?

[Dr. Dextrin]

I'd probably go with a single dose myself. But I have to say I've not been too successful clearing wines like that - better to handle the pectin before fermentation IME. If the pectolase doesn't clear it after fermentation (and it usually doesn't), then fining is generally the answer.

[boingy]

I've always thought it only works before fermentation. I've got a couple of bottles of elderberry wine with jelly-like "clots" floating round in them. Not pleasant.

[Geezah]

I always add pectolase before fermentation starts, and, at times, have never had any success with clearing a pectin haze.

You could try the 2 part kwik clear, but if it is a pectin haze you may never rid it.

[Dr. Dextrin]

I think pectolase followed by fining is probably the best bet.

[Blackaddler]

I think pectolase followed by fining is probably the best bet.

That seems reasonable. I'll give it a go.

I think that I'll test a bottle as well, as a control.

Thanks for all the replies.

[rval]

Sorry to say but I think your best bet in this case is to try and filter it out.

In Alsace when we got batches of wine with this type of issue we filtered them and then re-vatted.
This normally was picked up before bottling as after the cost was offset by value.

Not at all sure how that would work in beer (still very much an All Gain novice)

And not even sure how to filter at home on the scale used in large scale commercial production.