So, I'm new to brewing, and have been reading a lot here on HBT, and am in the process of reading "Strong Waters" by Scott Mansfield. I don't actually have sufficient equipment to actually brew anything at home yet, I am notably missing a temperature controlled fermenting chest or beer-specific refrigerator.
As I was reading about some of the fining agents, and how they do what they do, it occurred to me that Isinglass (which supposedly removes yeast from the wort) could be used as an alternative to cold crashing (which is used to make the yeast stop actively fermenting).
My question is, is anything I've said so far wrong? If so, what? I certainly don't mean to be stating anything as fact, I just want to try to think outside of the box and discuss things to reach a fuller understanding of how this all works. Any information about this process would be helpful.
As I was reading about some of the fining agents, and how they do what they do, it occurred to me that Isinglass (which supposedly removes yeast from the wort) could be used as an alternative to cold crashing (which is used to make the yeast stop actively fermenting).
My question is, is anything I've said so far wrong? If so, what? I certainly don't mean to be stating anything as fact, I just want to try to think outside of the box and discuss things to reach a fuller understanding of how this all works. Any information about this process would be helpful.