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Old 08-31-2009, 04:46 PM   #101
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In theory, I suppose the gelatin could transiently raise the gravity, but the amount added would be trivial. Once it settles, then I would not expect it to make any difference.

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Old 08-31-2009, 09:03 PM   #102
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I would not add gelatin to a wheat beer, it screwed up my hefe.

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Old 09-01-2009, 01:15 PM   #103
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The yeast profile plays a big role in the flavor profile of a proper wheat/hefe/wit. Gelatin would be stripping it of it's intended character.

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Old 09-01-2009, 02:18 PM   #104
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My gelatin experiment. I pulled two growlers off a cloudy keg that had been in cold storage at 35F for a month. The first picture is after I filled the growler, the second picture is after 33 hours. It's a little hard to tell from the pic, but the second one really is crystal clear.

Time = 0


Time = 33 hrs


Here's the beer in a glass after gelatin:

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Old 09-06-2009, 01:06 AM   #105
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I've got a Cream Ale in secondary right now. Clarity is average but not brilliant, like the style calls for.

Let me see if I get the steps right (and in the right order/timing):
1. Boil about a cup of water.
2. Let water cool to 170F.
3. Add gelatin and let dissolve.
4. Heat 5-7 minutes over meadium heat to let gelatin "bloom".
5. Pour gelatin mixture into the secondary carboy.
6. Using long paddle spoon, stir gently once or twice.
7. At least 2 or 3 days later, bottle/keg as usual.

Is there a limit at step #7 after which the beer can be sitting too long on the gelatin?

Is the consensus that gelatin doesn't affect flavor?

Thanks!

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Old 09-06-2009, 01:08 AM   #106
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Can I follow the same procedure to clear up an apfelwein?

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Old 09-06-2009, 01:10 AM   #107
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Quote:
Originally Posted by MBM30075 View Post
I've got a Cream Ale in secondary right now. Clarity is average but not brilliant, like the style calls for.

Let me see if I get the steps right (and in the right order/timing):
1. Boil about a cup of water.
2. Let water cool to 170F.
3. Add gelatin and let dissolve.
4. Heat 5-7 minutes over meadium heat to let gelatin "bloom".
5. Pour gelatin mixture into the secondary carboy.
6. Using long paddle spoon, stir gently once or twice.
7. At least 2 or 3 days later, bottle/keg as usual.

Is there a limit at step #7 after which the beer can be sitting too long on the gelatin?

Is the consensus that gelatin doesn't affect flavor?

Thanks!

It can't really sit too long on the gelatin. I'd give it at least 4 days. Also, the colder the beer is the better. Get it under 40 if you can.
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Old 09-06-2009, 01:12 AM   #108
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An can I simply use unflavored (non-Jello) gelatin from the grocery store?

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Old 09-06-2009, 01:14 AM   #109
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I don't really have a way to chill my beers before kegging. Does that mean I just need to let it sit longer?

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Old 09-06-2009, 01:22 AM   #110
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Quote:
Originally Posted by MBM30075 View Post
I don't really have a way to chill my beers before kegging. Does that mean I just need to let it sit longer?


It just won't be quite as effective. And, yes, you can use plain old grocery store unflavored gelatin. It's exactly the same as you would get in your LHBS.
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