What you're brewing
Beverage and size filter the list and scale the doses. Temperatures display in your chosen scale.
When you're fining
Each fining works at a particular point. Pick the one you're at. The list only shows what belongs there.
What you're removing
Select every haze or compound you're trying to drop. Leave all unselected to see everything that works at this stage, ranked by general clarifying power.
Recommended finings
How the ranking works
Matching is by mechanism, not just by name. Each fining carries a charge or mode of action: a positive protein like gelatin or isinglass grabs negatively-charged yeast and polyphenol on the cold side; a negative silica sol like Biofine or kieselsol adsorbs positively-charged haze proteins and drags the yeast down with them; carrageenan (Irish moss, Whirlfloc) bridges hot-wort protein in the kettle; PVPP hydrogen-bonds polyphenol with no charge involved; a brewing tannin like Brewtan B works the other way, precipitating haze-active protein in the mash or kettle (add it a step before any carrageenan, never together); and the enzymes (Brewers Clarex/Clarity Ferm, beta-glucanase, amyloglucosidase, pectinase) cleave the haze precursor itself rather than dropping it out. The tool only offers an agent where its charge and stage actually suit the haze you picked, so it won't suggest a positive fining hot-side, or a kettle agent for a finished beer.
Each agent scores against the targets you select; the ones addressing the most of them, most strongly, sort to the top. A pairing note appears where two-part systems belong together: kieselsol with chitosan, isinglass with auxiliary (alginate) finings in cask. Doses scale from a per-volume rate to your exact batch and show in both metric and US measures. Temperatures show in your chosen scale.
Doses are starting ranges, not gospel. Product strength varies between suppliers, and the right amount for your beer is the one a bench trial tells you: fine a graded set of small samples, hold them at serving temperature, and read the clearest one that hasn't started to strip body or aroma. A Confirmed tag marks well-established standard practice or a published manufacturer rate; Typical marks a sound working range that varies by product; By trial marks agents (isinglass, auxiliary finings) where the dose genuinely has to be dialed in per batch. Always cross-check against the datasheet on the product you actually hold.
Coverage spans beer, wine, mead, and cider, and the full size range from a 1-gallon test batch to commercial barrels and hectoliters. Added finings reduce: they do not fix a fundamentally hazy process; sound mashing, a good hot and cold break, healthy fermentation, and time will always do more than a clarifier bolted on at the end.