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Old 11-28-2009, 06:06 PM   #131
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It may well be in your head. I have never noticed the smell/taste myself. Of course, maybe I am not sensitive to that flavor. I'll be transferring a batch later today that used gelatin; I'll scrutinize a sample and see if I can detect anything. It's a small session beer so off flavors shouldn't be too hidden.
+1

What kind of gelatin did you use? Was it plain knox? If so, I can guarantee that there is no flavor. I've used this on nearly every beer I've made since I discovered it and have never had one off flavor.
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Old 11-28-2009, 06:18 PM   #132
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I added the gelatin to my keg before racking on top of it. I swear to god I can both taste it and smell it in the beer I pull off it. Gelatin smells horrible when bringing it to pasteurization (dirty cow hooves). Is the taste & smell all in my head?

From Wiki: Gelatin (from French gélatine) is a translucent, colorless, odorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.
you say that you put it in the keg? Are you serving from this same keg with the gelatin in it?
If so I would say that is the problem.
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Old 11-28-2009, 08:17 PM   #133
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you say that you put it in the keg? Are you serving from this same keg with the gelatin in it?
If so I would say that is the problem.
This thread is 14 pages long... and filled with folks doing exactly that: adding gelatin when racking to their serving keg. While I haven't yet done it, based on the previous responses, I doubt very highly that that's the problem.
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Old 11-28-2009, 11:48 PM   #134
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+1

What kind of gelatin did you use? Was it plain knox? If so, I can guarantee that there is no flavor. I've used this on nearly every beer I've made since I discovered it and have never had one off flavor.
Yep,
Plain ol' inexpensive Knox. No need for the spendy designer gelatins that the homebrew suppliers want to sell you. This stuff works just as well.
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Old 11-29-2009, 12:54 PM   #135
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Its early, I know, but I'm already becoming a believer. I racked a cream ale on top of some gelatin in the secondary yesterday and already this morning I can see clean through the stuff, whereas, yesterday it was hazy. Sitting next to an IPA in primary, the stuff looks crystal clear.... can't wait to see it in a glass out of the keg.

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Old 11-30-2009, 12:52 AM   #136
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sorry for the duplicate posts, they all showed up hours later

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Old 11-30-2009, 03:02 AM   #137
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This all sounds like a great way to clarify hazy beer. I'm working on a belgian golden strong ale (similar to duvel style) right now that's been in the secondary for a couple weeks and still super hazy. This style in particular really should be crystal clear, and after reading through this thread gelatin seems like a good option. I'm only worried that the several months of bottle conditioning i'm expecting to have with this will be drawn out even longer if I drop out a large amount of the yeast with gelatin. Has anyone tried using the techniques in this thread on golden belgians or other strong clear beers?

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Old 11-30-2009, 03:21 AM   #138
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- accidental duplicate -

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Old 11-30-2009, 03:27 AM   #139
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- accidental duplicate -

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Old 12-01-2009, 04:26 AM   #140
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I racked my graff onto 1 tablespoon ( I was going to go for a little less, but the stuff was crazy cloudy) of knox gelatin yesterday and this evening it's already cleared a whole bunch. As of now it's much clearer at the top than the bottom, but given a couple days more to finish up I expect it'll be gorgeous. Far clearer than I expected given the fact that I put the hops straight into the boiling wort without a bag or anything.

I'm only 2 batches in and I'm already a big fan of using gelatin for fining

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