Hello all,
I'm about to attempt my first batch of beer tomorrow (Irish red ale kit from Northern Brewers), and the idea of hazy beer does not sound appealing, so I would like to take a few steps to try to minimize it as much as possible.
I'm going to try a cold break (or cold crash? I've seen both terms, not sure if they're different or interchangeable....) by rapid cooling in an ice water bath and with some frozen (and sanitized!) bottles of water inside the kettle right after boiling. What temp should I try to get it down to for an effective cold break before adding yeast? Should I move it to room temp as soon as the yeast are added, or let it keep cooling to a certain temp?
I also want to try to use gelatin, but I'm not quite as clear on this process and when it should be done. I am only doing a primary fermentation, and I only have 1 fermentation bucket and 1 bottling bucket. My plan as of now is to let it ferment in the ferm bucket for 2 weeks, then add gelatin and let it sit for another 3 days or so, then transfer it to the bottling bucket, add the priming solution and go from there.
Does this sound like a decent plan, or is there a better way to do it?
Like I said, this is my very first batch to attempt. I know the general ideas about how the process works, and I guess my main concern is that if I add gelatin in the fermenting bucket I'll take too many yeast out of solution to be able to bottle condition effectively.
I would definitely appreciate any insight or other tips you can offer!
I'm about to attempt my first batch of beer tomorrow (Irish red ale kit from Northern Brewers), and the idea of hazy beer does not sound appealing, so I would like to take a few steps to try to minimize it as much as possible.
I'm going to try a cold break (or cold crash? I've seen both terms, not sure if they're different or interchangeable....) by rapid cooling in an ice water bath and with some frozen (and sanitized!) bottles of water inside the kettle right after boiling. What temp should I try to get it down to for an effective cold break before adding yeast? Should I move it to room temp as soon as the yeast are added, or let it keep cooling to a certain temp?
I also want to try to use gelatin, but I'm not quite as clear on this process and when it should be done. I am only doing a primary fermentation, and I only have 1 fermentation bucket and 1 bottling bucket. My plan as of now is to let it ferment in the ferm bucket for 2 weeks, then add gelatin and let it sit for another 3 days or so, then transfer it to the bottling bucket, add the priming solution and go from there.
Does this sound like a decent plan, or is there a better way to do it?
Like I said, this is my very first batch to attempt. I know the general ideas about how the process works, and I guess my main concern is that if I add gelatin in the fermenting bucket I'll take too many yeast out of solution to be able to bottle condition effectively.
I would definitely appreciate any insight or other tips you can offer!