Apricot IPA - hazy - pectolase?

[Ben123456789]

Hi all,

I've brewed an apricot flavoured IPA, which is currently sitting in the secondary fermenter and has been there for just under 3 weeks. I let the primary fermentation take its course for 5 days, then racked into a secondary and added apricot puree. I made the puree by blending 3 cans of Del Monte apricots in light syrup, then heating in a pan at 65 to 75 degrees celcius for half an hour to pasteurize.

Anyway, a foamy head developed on the top of the secondary and stayed there for 2 weeks, then died down. The beer is very hazy, and my question is, should I try to use some finings, or leave it a while longer to see if it clears? I'm using safale 04 yeast, which is normaly crystal clear after 1 to 2 weeks in my other brews.

I have heard that pectolase can be used to clear fruit beer if the haze is due to pectin. Does anybody know the rough quantity I should use for a 12 litre batch? How should I add it, in a solution of pre-boiled water? And how long should I leave it in the fermenter to do its job?

For those who are interested, it's hopefully going to be a clone of Dogfish Head Aprihop IPA, which I had whilst in the US recently and was fantastic! Unfortunately it's not available in the UK.

[symptomlesscoma]

Got an american brewing book with a recipe for a raspberry beer that says 20 drops of pectic enzyme for a 5 US gallon, so maybe about 4-5 drops for a 12 litre. Does it have instructions on packet?
Never used it before myself and I've just done a fruit beer that I've just left hazy.

[Ben123456789]

Thanks for the reply, I haven't bought any yet but I will see what the instructions say. It's generally sold for wine use as far as I can tell, but I guess the quantity should be ok for beer too.