The more pure the isinglass, the more finings can be made from the same weight. Some are in the practice of dissolving the isinglass in boiling water to make finings; this is not only a very expensive, but also a very erroneous mode of proceeding, as the finings, when thus made, will immediately coagulate upon being applied to the beer, and at once go to the top or bottom without producing the desired effect. It may be observed that hot water, warm beer, or even steam, when applied to isinglass, does not hasten the solution, but on the contrary, hardens it, converting it into a dense fibrous mass, from which very little fining can be obtained.
ROPINESS.
Ale and beer are sometimes liable, when long kept, to become thick and viscid, pouring out like oil. This defect is called ropiness. Beers, when long stored in the cask in a fined state, are liable to undergo this change, owing to the small portion of gelatine left in the beer. It is, therefore, more advisable to store beer in the rough or unfined state. Ropiness in this case proceeds from deficiency of tannin, and superabundance of gluten. Hops will supply tannin and thus effect a cure. Catechu,
