Goolsbymd
Well-Known Member
I always use gelatin except in weizen beers. I do not cut or bend the tubes, don't pull a pint until after 3 days. I do shake my kegs after adding the gelatin but only after I purge the headspace with co2
I use a tablespoon per five gallon batch.
Mix it with hot tap water in a sauce pot, about 1 cup of water per tablespoon.
Stir it up and let it sit for 20-30 minutes to hydrate and bloom.
Put the pot on the stove and heat until it looks like its about to start boiling dont boil.
Cool slightly (I put my pot in a cold water bath).
Add it (gently) to the secondary (or keg) as youre racking your beer.
Yes, you can. I have, many times. Cold crash and gelatin to clear, then rack into bottling bucket with priming sugar, bottle, then let the bottles come up to room temp (approx 70*). No problems carbing up, and the residual gelatin in suspension results in a very hard yeast cake in the bottom of the bottle that makes it easy to get all the beer out of the bottle with a careful pour.
Cold crashing drops solids out of suspension, but the yeast is fine. They keep the yeast vitals in the fridge at the store, right? Ale yeasts grow better at room temperature, so just leave your bottles to condition the same place you did your fermenting. I have done it this way with every batch I have made, and they all conditioned.
Sorry, ill4delph, but you're wrong. I have gelatin fined many beers and bottle carbed them with no issues.
I'll usually go 24-48 hours after fining, gelatin works fast.
It's not completely there. Look here:
http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html
I always cold crash first, right down to near freezing (0.5 C / 34 F) before adding gelatin. I have never had it clump up and float. That usually happens if you get the gelatin too hot (more than 150f) when pasteurizing it before adding.
The reason you want the beer cold is you *want* any haze producing particulates to form up so the gelatin can grab onto them and crash them down. You then need to keep it at cold-crash temps for at least another 24 hours, although 48-72 works a bit better.
I have gelatin fined this way pretty much on every beer since I read about it. It has never failed to perform.
To summarize:
1. Can I just add to batch already in secondary and bottle in a few days assuming that it works.
2. Is there an ideal temperature range that I should try to have my batch in to help maximize effects?
My Girlfriend is one of those vegetarian (not the same as vegan) Shes still a keeper though since shes supportive and even bought me a conical for Christmasspeaking of gelatin, I have been meaning to ask what people think about this:
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm
I have a few vegan friends and would hate to say that my beer had animal products in it. Personally I don't really give much of a s"&$ and I have been wanting to try the gelatin trick, but it would be nice not to have a disclaimer on my beers.
-ander
Makes me wish someone had picture proof - same batch of beer using both methods...
Round 1 - FIGHT! haha
I know some breweries use fish stomach byproducts with good results. (I just remember it start with an I and has a lot os "S",s in its spelling...
I may try both at some point if I ever get a cloudy beer I want clear for some reason.
You need to cold crash first, *then* add 1/2 envelope of knox gelatin dissolved in water and heated to 150-160 degrees. Then keep it cold-crashed for another 2-3 days. The result is crystal clear beer.
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