Using Gelatin for fining in secondary?
|
|
I read in one of my (many) homebrew books that using unflavored gelatin in the secondary is a pretty good way to help clarify beers. I have a question about how to use it...
My book says to stir a 1/2 tsp into a cup of cold water and let it sit for 30 minutes. It then says to slowly heat it to 180 degrees. However, after that it says nothing else!!! I realize it's only 1 cup of water, but I'm wondering if it's really a good idea to expose the beer and any leftover yeast to water at that temp. Any advice would be greatly appreciated. I've got a batch getting ready to go into the secondary in a couple of days and would like to use something to clear it up a little.
__________________
"I like beer. I'll even drink a beer to celebrate a special occasion, such as the fall of communism or the fact that the refrigerator is still running" ~ Dave Barry
Primary: Holiday Ale
Secondary: Rapsberry Wheat
Kegged: Dark Lord of the Stout, Blonde Bombshell
Bottles: Bad Shark Ale, Summer Ale
|
Linear Mode
