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Old 10-01-2007, 06:01 PM   #1
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Default Fining beer question

I heard Jamil say he ferments his ales for 2-3 weeks, then goes straight to the keg.

Anyone do a 2 week ferment (around the 64 F mark), then crash to 34 F for a week, then straight to the keg ?

I usually use gelatin in the brite tank, but wanted to try the no gelatin method.

Thanks for the advice.

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Old 10-01-2007, 08:11 PM   #2
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I use this method with all my "regular gravity" beers and it works great.

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Old 10-01-2007, 08:12 PM   #3
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Quote:
Originally Posted by Brewer3401
Anyone do a 2 week ferment (around the 64 F mark), then crash to 34 F for a week, then straight to the keg ?.
I do that all the time for all my beers. No finings, No Fruit, No Corn, No Rice, and No Candy in my beer.

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Old 10-01-2007, 09:45 PM   #4
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Say I wanted "brilliantly" clear beer.
How long would it take after crashing to 34 F

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Old 10-02-2007, 02:29 AM   #5
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Anywhere from 2 to 4 weeks, like a lager! But that's a long time.

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Old 10-02-2007, 02:31 AM   #6
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Yep. It takes time, just sitting in the keg, undisturbed and it will fall clear.

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Old 10-02-2007, 04:16 AM   #7
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I've had very clear beer kegged, and 1 month later became brilliantly clear. I don't want to filter (contamination and extra costs concerns).

Anyone use Polyclar or anything other than gelatin to get super fast clarification ?

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Old 10-02-2007, 01:54 PM   #8
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I've done both; gelatin and just waiting, and gelatin doesn't work so well unless you chill the beer first. Waiting doesn't work for me so well because I'm greedy and impatient Since I'm kegging & force-carbonating it I don't need/want any yeast hanging around. I'm fermenting in a chest freezer so I can closely control the ferment, conditioning, and crash/carbonation temps

Typical batch goes like so: Primary until activity drops off severely and it's within a couple points of my target gravity (one to two weeks dependin on the yeast). Rack to second and see if it drops another point or two (at least another week or so). Chill to about 30f in the secondary for a day or so. Disolve gelatin in hot water, dump and swirl into the carboy(s). After another day or two of settling, I rack it to the kegs.

My beer's always cleaner looking when I use gelatin, but time (if you're patient) works just fine too. If I bottle for storage and conditioning, I'll gelatin so I don't get any additional crud settling out over time. If I'm just guzzling it out of the kegs, I usually leave it alone.

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Old 10-02-2007, 03:44 PM   #9
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Quote:
and gelatin doesn't work so well unless you chill the beer first.
This isn't strictly true, gelatine and isinglass work better when the temperature is falling although I have used them successfully at a steadily temperature. They should work within a few says otherwise you are simply relying on the natural floculation and sedimentation of the yeast. (assuming isinglass has been stored correctly, is fresh and used in the correct quantity it's usually much quicker and works within 24 hrs or less, isinglass that hasn't been kept cold or is 6 months or more old is more or less ineffective)

Finings are really only necessary if you are in a hurry to serve the beer, in most cases beer will clear on its own within a few weeks if treated properly and matured correctly.

Issinglass and gelatine are positively charged and clear yeast hazes (yeast is negatively charged), Poly clar is suited for clearing protein hazes such as chill hazes which are positively charged and the finings are like a magnet, attracting the hazes and dragging them out of suspension.
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Old 10-02-2007, 04:03 PM   #10
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I thought if you dump gelatin in 34 F beer, the gelatin would immediately gel.

If this is so, gelled gelatin won't attach to the yeast.

Am I thinking correctly on this (I add gelatin to 64 F or so, then crash to 34 F)

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