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1. Closet was somewhere around 20°C and kegerator around 3°C. 2. Just by my intuition, I would say it is best to add gelatin when you are at minimum temperature, although it might also work if the beer reaches the minimal temperature soon after adding gelatin (hours).

Well, it is faster because gelatin, obviously, dissolves faster the higher the temperature. My point was not that you SHOULD boil gelatin, but that if you do, you do no harm. This is where the faster comes from. The safer comes from the fact that some bacteria and spores can survive rather high...

The point is, many people say if you accidentally boil the gelatin (which can also happen in a microwave if you are not careful), you have to start over, because it loses its properties. This way, I proved you CAN safely boil the gelatin, but you obviously dont have to, its up to your...

Hi Chris, I’ve never used gelatin, nor any clearing agent commercially, but if you are able to get it into the tank somehow, it should work. However, the taller the tank, the longer it takes, but that’s true for every sedimentation method. For my 5 gallon cornelius it takes 2 days to drop almost...

Hello. I add gelatin into an already kegged beer. One day before putting beer on tap I put the keg into the kegerator to chill overnight. I then open it, pour the gelatin in and force-carbonate by shaking. The beer drops clear in 2 days, then I just pour the first muddy half pint into a drain if...

Sorry for crap photo, its in a dark cellar.

Thank you guys, looks like those beers made it. Very slowly, so I guess it could have been the fungicide. Hope this wont happen again.

Thank you for you ultra fast replies, I will check my pH (but I do not think this could be the problem, it happened in a pale ale, amber ale and porter too). The black grains actually have white endosperms, only their husks are black, so finally it looks like a different kind of grain (which I...

Hello, I am a head brewer in a small local brewery-pub. We have had no problems with brewing great craft beer untill now. Something prevents our wort from fermenting. We used to have evident gravity drop after 12 hours, now there is no fermentation in 5 batches one after another. Facts...

I have been home brewing for more than 2 years and I always found my refractometer to be my best friend. Last week I took a job as a headbrewer in the local brewery/restaurant. Here comes the problem: the brewery has a very little boil off. It does not affect the beer (no DMS, no hazy beer) but...

I am just last step from getting a job as a headbrewer at local restaurant-brewery (OMG I ve been brewing for 2 years at home only). The brewery only exists for like 3 months and they still have some major bugs. One of them is extreme beer foaming. They dispense beer directly from a tank that...

So it worked without a problem. The mash was a bit gummy during the protein rest (I think I could have skipped it), but it turned normal immediately after reaching my saccharification rest at 148F. Lautering was great as always with 100% husked grain. I also reached 83% efficiency which is my...

Thank you, I think I will stick with beersmiths 2 step temperature light body mash (120F 30 mins, 148F 75 mins). Wondering, if this works, what are all the cereal mash legends for?

I just milled my grain for tomorrows Irish Stout. After that, I found out that I have to do a cereal mash because of 25% raw barley I am using (raw, not flaked or rolled). What to do now, when all the grain is milled and mixed together? Do I need a protein rest or add any other step into my...

So I bottled both versions yesterday. For some reason, the slurry version was much more hazy, in fact, it was as hazy as any other beer I have ever bottled. However, the common dry hopping version was crystal clear. Whats more important, the slurry version definitely has more hop aroma, and...

Old thread, I know. I made an 1.111 OG english barley wine a week ago and S-33 got it to 1.037 in 36 hours at 62f outside temp. It is a 15l (4 gal) batch. I made a two stage starter, first was 1/2 gallon with 1 dry pack stirred for 2 days, the second was 1/2 gallon with all the yeast from the...

Glad to hear it as I placed an order yesterday. I dunno if it is absolutely normal in english but I frequently use exaggerated expressions in my language to say I really mean something, no matter if it sounds gay or not :D. My girlfriend says it is weird even in slovak. She also says I am weird...

It could work, but as sandyeggoxj mentioned, yeast would not be that evenly suspended. Another problem is an excessive foaming, this is where a stir plate makes magic a lot but few people are conscious of it.

I did not mention one thing. What I call a secondary is nothing more than just a beer racked out of a yeast/trub. I do that for multiple reasons: clearing, dry hopping, conditioning, diacetyl rest or just to make my kettle free (I ferment in it). However, I do that at close to primary...

Hope it will work at least a bit. Only one beer on tap or a no brewing weekend here and then wont kill me.