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Old 08-04-2007, 01:15 PM   #1
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Default Gelatin Photos

I took a photo of my Anchor Liberty PM clone right after transferring to the secondary lastnight and before adding gelatin. The second photo shows what it looked like the next day. Pretty impressive! The carboy on the left is my Ed Wort Stone attempt, that didnt quite pan out yet, so I will have to give that another shot.

Here are the photos:

http://community.webshots.com/album/560147979leZimP

Greg

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Old 08-04-2007, 01:43 PM   #2
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What kind of gelatin and how much did you use?

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Old 08-04-2007, 01:45 PM   #3
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Wow thats pretty cool, Thanks for sharing that. How bout sharing that recipe that looks like it will be tasty.

Cheers

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Old 08-04-2007, 02:39 PM   #4
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Quote:
Originally Posted by SW Brewer
I took a photo of my Anchor Liberty PM clone right after transferring to the secondary lastnight and before adding gelatin. The second photo shows what it looked like the next day. Pretty impressive! The carboy on the left is my Ed Wort Stone attempt, that didnt quite pan out yet, so I will have to give that another shot.

Here are the photos:

http://community.webshots.com/album/560147979leZimP

Greg
Nice pics. What did't pan out on the Stone Clone? They yeast falling? What yeast did you use? I crash cool mine before racking to a keg and I use bucket fermenters so I really never get to see how well the yeast has flocculated, but my experience tells me 10 days of fermentation followed by a few days to 10 days of crash cooling will give me clear beer.
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Old 08-04-2007, 03:12 PM   #5
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Very interesting. I was going to use some on one of my recent brews that I was concerned about chill haze but decided against it last minute.

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Old 08-04-2007, 03:31 PM   #6
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I used Knox unflavored gelatin. It comes in individual envelopes (four or five per box) and then I dissolved it well in a cup of warm (not hot!) water.

The Stone Clone came out under OG, but it does smell good, so I am expecting it to taste good....just not up to Ed Wort par I am dry hopping it now per your instructions Ed. I will post the Anchor liberty clone recipe in a bit here from my other puter.

Greg

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Old 08-04-2007, 03:41 PM   #7
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Here is my Anchor Libert Clone Recipe. It is a Partial Mash, and I found it online, so I take no responsibility for its tastiness or lack thereof


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Anchor Liberty Clone
Brewer: Greg Mehojah
Asst Brewer:
Style: American Pale Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.15 gal
Estimated OG: 1.051 SG
Estimated Color: 6.0 SRM
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 37.5 %
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 56.3 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.3 %
1.50 oz Williamette [5.50%] (60 min) Hops 21.6 IBU
1.00 oz Cascade [5.50%] (15 min) Hops 7.1 IBU
1.50 oz Cascade [5.50%] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 6.25 qt of water at 165.9 F 154.0 F 60 min


Notes:
------


-------------------------------------------------------------------------------------

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Old 08-04-2007, 04:13 PM   #8
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Quote:
Originally Posted by SW Brewer
The Stone Clone came out under OG, but it does smell good, so I am expecting it to taste good.
That's OK. The recipe calls for an O.G. of 1.066 and my first try came in at 1.061 cause I didn't boil long enough. I'm sure yours will turn out great. I just checked and found that mine was brewed in March, so it has had plenty of time to mature and mellow. Patience will pay off for you too.
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Old 08-04-2007, 05:06 PM   #9
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This is interesting. Keep us up to date on this beer. I wonder if the gelatin affects the flavor of the beer in any way?

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Old 08-04-2007, 05:18 PM   #10
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I sure hope not, its unflavored. I had read around quite a bit prior to trying this method of clearing the beer. I think the key is not to use too hot of water or it will kill of the yeast you need to bottle condition and carbonate.

Greg

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