I hear about these "magical" fining agents, and they sound great, but it looks like some actually take yeast out of suspension. If I'm bottle conditioning and have no way to force carb, then I need yeast in suspension, correct? For bottle conditioning then, does one have to use a fining agent that doesn't interact with yeast?
If it matters, the beer i'm considering adding it to is a amber ale that has about another week in the fermenter.
If it matters, the beer i'm considering adding it to is a amber ale that has about another week in the fermenter.