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Home Brew Forums > Home Brewing Beer > General Techniques > Using gelatin for fining
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Old 02-09-2012, 08:07 PM   #11
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Was going to use this on an IPA that is currently dry-hopping (leaf). Should i cold crash then rack to another carboy with the gelatin, or add it right to the secondary?

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Old 02-09-2012, 08:23 PM   #12
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I would add it right to secondary..
Actually, I dry hop add use gelatin in primary.

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Old 02-10-2012, 02:23 AM   #13
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Interesting read, but they say nothing about bottling. Do I need to secondary or can I mix in primary? and cold crash the warm to carbonate or carbonate first then cold crash?
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Old 02-10-2012, 03:50 AM   #14
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Seems like cold crash then add (to either primary or secondary ) then bottle and store at room temp.

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Old 02-11-2012, 03:29 PM   #15
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Originally Posted by lalenny View Post
I have used gelatin for fining on my last 3 batches. The way that I did it was to mix 1 packet of gelatin with a 1/2 cup of water and heat it until the gelatin is fully disolved.
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Originally Posted by manoaction View Post
I bought a giant box of knox gelatin packages. I usually use two packs in a cup of water. Heat to 170 and stir to dissolved.
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Originally Posted by porto88 View Post
I boiled some water, let it cool for a min or 2, then put in 1/2 packet of gelatin, stirred it until it dissolved, then poured it right into the carboy
I believe the recommended amount for a 5 gallon batch of beer is about half a teaspoon (1.5 grams). Using too much can reduce the body of the beer. Isn't a packet about half an ounce (14 grams), which is way more than you need.


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Interesting read, but they say nothing about bottling. Do I need to secondary or can I mix in primary? and cold crash the warm to carbonate or carbonate first then cold crash?
You really don't need to do anything special. I add gelatin to the secondary and rack the beer on top of it. The gelatin drops in a few days and when you bottle you leave it behind in the fermenter. Gelatin helps clear the beer at room temperature, but will not remove chill haze proteins unless added to the beer when it is cold.
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