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Whut 04-24-2009 12:49 AM

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A big thanks to all on this post. I now am enjoying the clearest Blonde Ale I have ever brewed. I'm not the best photographer but here it is. Thanks again!


winvarin 05-08-2013 05:12 AM

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Lager. 1.054 to 1.010. It was actually a little clearer than this as the yeast had started to drop out. But I kicked up quite a bit of yeast when I stirred the gelatin in.

Added gelatin at 1045 pm. Here is a day 1 pic. I will post a pic every 24 hrs until I keg it this weekend.

This is primary only. This beer will lager/secondary in the keg.


winvarin 05-09-2013 05:30 AM

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24 hours. It's hard to tell from my crappy photog skills, but its already noticeably clearer. Pic 1 is without a flash. Pic 2 is with



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winvarin 05-09-2013 05:30 AM

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24 hours. It's hard to tell from my crappy photog skills, but its already noticeably clearer. Pic 1 is without a flash. Pic 2 is with



Attachment 120985


Brewdiction 11-21-2013 11:16 PM

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Here's proof 1/4 tsp is enough. No moss, whirlfloc or any other finings were used in this previously cloudy IPA... little did I know at the time that would be the last full pint!


dhelegda 08-06-2014 08:40 PM

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Quote:
Originally Posted by BierMuncher View Post
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 it’s about to start boiling…don’t boil.



Cool slightly (I put my pot in a cold water bath).



Add it (gently) to the secondary (or keg) as you’re racking your beer.

BierMuncher

I have a Kolsch picture attached. I do not have a means to cold crash, will following your directions for adding gelatin work at room temperature?


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