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Old 08-27-2009, 02:06 AM   #11
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The only problem with letting them cold condition that long is your beer will be even more clear.
That sounds like a REAL problem...
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Old 12-01-2009, 08:59 PM   #12
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I've never worried too much about clarity, but I have a really cloudy IPA right now. I used a fair bit of raw barley to give it some body (which worked great) and knew it would make it cloudy. Now I'd like to see if I can clear it up a bit. So I get the procedure. My question is where does the gelatin go? Does it fall out of suspension? If I add it when I keg, is my first pint going to be a jello shot of IPA? Or does it just disappear?

Thanks!

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Old 12-01-2009, 09:08 PM   #13
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From my experience, I cut 1/2" off of the dip tube. This left a small gelatinous "mass" in the keg when it kicked. I tossed the first pint from the keg and all was well from there. I'm just wondering how much to use. I've heard that too much can reduce the body of the beer.

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Old 12-01-2009, 09:43 PM   #14
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Originally Posted by tundra05 View Post
From my experience, I cut 1/2" off of the dip tube. This left a small gelatinous "mass" in the keg when it kicked. I tossed the first pint from the keg and all was well from there. I'm just wondering how much to use. I've heard that too much can reduce the body of the beer.
That's exactly what I don't want to do. I'd rather have a tasty cloudy beer than a watery clear one. If I can't knock down the cloudiness and still keep the body, I'll just drink cloudy beer!
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Old 12-01-2009, 10:13 PM   #15
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I use my lagerator to crash cool my beers after they are long done, and when they are somewhere between 32-40 I throw in a cup of dissolved knox (one packet) jello. Then I wait a day or two to rack off to a keg. I don't like the idea of gelatin in my keg for some reason. Has done a great job on beers I have forgotten to add irish moss to.

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Old 12-01-2009, 10:17 PM   #16
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I've used it once and had a problem I haven't seen reported before -- after stirring it into the warm water, letting it rehydrate a while, and then dumping the pan into the carboy, I had a thick mat of gelatin stuck to the bottom of the pan. I have no idea if any even made it into the beer, and it's still cloudy as ever.

Despite the irritation of cleaning up the pan, I'm still going to try it again (since I don't know what went wrong, I'll just change everything. . . )

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Old 12-01-2009, 10:35 PM   #17
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That sounds like a REAL problem...
It is if you're brewing a porter!
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Old 12-11-2009, 11:02 AM   #18
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I have a question: does it make any sense to clear up the beer (cold crashing and gelatin) before natural carbonation in bottles? Wouldn't that totally remove the yeast from the beer and disable re-fermentation after priming?

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Old 12-11-2009, 01:04 PM   #19
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I have a question: does it make any sense to clear up the beer (cold crashing and gelatin) before natural carbonation in bottles? Wouldn't that totally remove the yeast from the beer and disable re-fermentation after priming?
No, it might reduce the yeast mass by a factor of 10, maybe. There will still be hundreds of thousands or millions of cells per ml.
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Old 12-11-2009, 01:14 PM   #20
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How many of you are using gelatin and irish moss? I've got my first AG batch racked in secondary and I threw in some moss with 15min left in the boil, i'm thinking of cold crashing with some gelatin as well.

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