any finings, and in this case, finings will be rather detrimental than otherwise. If, therefore, there should be any doubt as to the aptitude of the beer to take finings, it should in the first place be tried. This may be done by taking a small quantity of the beer from the vat, or whatever other vessel it may be contained in, and putting it into a long glass vessel made for the purpose. To this add a teaspoonful or more of the finings; it must then be shaken so as to mix thoroughly the finings with the beer; if the beer is sound, and has been well brewed, its aptitude to become bright will be soon shown, by the mixture becoming thick and curdy: a bright portion will generally make its appearance at the bottom or middle, and the finings will gradually mount up to the top, taking all impurities along with them, and leaving the remainder brilliantly bright. It has by some been stated that the finings should have a contrary effect, and at once carry the impurities from the top to the bottom. This, however, is a mistaken idea, and only takes place with what is called stubborn beer, and which will not become thoroughly bright whatever quantity of finings may be added to it. Should the sample in the glass become bright, there can be no doubt that the bulk will be affected in the same manner; but if not, there can be no advantage in applying finings, as they must produce more harm than good.
