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-   -   Gelatin vs. Cold Conditioning (http://www.homebrewtalk.com/f13/gelatin-vs-cold-conditioning-398003/)

DSmith 03-18-2013 02:52 PM

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Cold conditioning seems to do very little for chill haze unless you're aging/lagering a long time.

Gelatin (both Knox brand or the bottle from the homebrewshop) has worked wonders for chill haze and I'm hooked on using it on almost everything, pre-dryhopping. I bottle everything too so I always use Lalvin EC-1118 or S04 for ensured carbonation. My procedures for both gelatin & re-yeast are below.

Gelatin Procedures (for 5 gallons):

Cold crash beer for 24 hours (38F or less)
Mix 5 gram (1 gram per gallon of finished beer) Knox unflavored gelatin in 4 fl oz of room temperature water
(Note: Measure by weighing full package and add gradually and keep weighing)
Rehydrate for at least 10 min.
Heat to 160F in microwave, do not boil!
Add to cold crashed beer.

Re-yeasting Procedures (for 5 gallons):

Yeasting dosing rate: 1 million cells/1 mL of finished beer.

20.0e9 yeast cells/gram of dry yeast.
5 gal = 18,927 mL
1.0e6 = 20.0e9*x/18,927, x = 0.95 grams of dry yeast

Boil 4 oz of spring water in 4 qt measuring cup in microwave, chill to 80F
Sprinkle 1.9g dry yeast on water surface and cover with plastic wrap, let sit for 15 min
(Note: Measure by weighing full package, tare scale and add gradually and keep weighing until scale reads -1.9g)
Swirl yeast/water mixture really wel and immediately pitch 50% of prepared yeast into bottling bucket during the transfer. Extra yeast is discarded or used as last minute adjustment if you over/under measured dry yeast.

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DSmith 03-18-2013 09:24 PM

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I've never noticed gelatin solid in bottles. I've stored at near freezing for 5 days after adding the gelatin and rack carefully. Sometimes gelatin appears to make a thin film that coats the inside of the carboy so it's not clear anymore.

Reyeasting adds a fine layer of sediment to the bottle, nothing different than any other bottle conditioned beer that becomes more solid with time. The following pic is yeast added at 1 million cells/mL, a few days after bottling, when testing different procedures to minimize this yeast layer but still carbonate within the standard 3 week time.

Attachment 108752

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