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Old 07-10-2009, 06:08 PM   #11
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Gelatin has no effect on bottling in my experience. There is still enough yeast to activate with the priming sugar. It may take a bit longer than normal, but it also helps collect the sediment in the bottom of the bottle, so you can pour easier without watching for yeast sediment. That is a good thing. I would give the beer 1 week in the secondary, then chill it down and add gelatin for another week. Be sure to activate the gelatin properly.

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Old 07-10-2009, 06:23 PM   #12
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What is this guy your little brother, you need to protect him. I apologized to the OP for being impolite.

Why is a viable question. No need to get defensive. I am just asking why. It is not really that big of a deal. I was just curious why.
I wasn't being defensive its just a lot use Irish Moss or other finings to get clearer beer . Some use both I have. Now if he said he was using clam juice or vinegar in his beer then ya Why?
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Old 07-10-2009, 06:32 PM   #13
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I'm glad this thread is back on track. With that being said, I do believe that gelatin use is completely up to the brewer. Gelatin needs to be put into a cold beer, so crash cool your beer right after you know fermentation is complete (stable SG for at least 3 days). Then, keep that beer cold for a week. During that time, you may be very happy to see that the beer has clarified to your liking. If so, no need for the gelatin.

If it's still not clear enough, then add the gelatin. Either way, you're going to want to cool the beer down for a while before adding the gelatin. This helps bring out the proteins that would cause a "chill haze" in your beer. The gelatin need it to be cold in order for them to successfully hunt down the haze causing proteins and drop them out of suspension. Another few days with the gelatin and you'd be set to bottle or keg.

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Old 07-10-2009, 06:37 PM   #14
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Acoording to a published article in Zymurgy regarding Turbid Mashes.

Gelatin has no effect on yeast in suspension, and is only effective against oppositely charged of proteins. To drop yeast, Isinglass is needed and is, IIRC, stated as the only effective product to aid in flocculation.

Gelatin does however aid in the firming up of the flocculant yeast that have dropped by trapping them in the coagulated film at bottom. Thus, making it more difficult to stir yeast back up into suspension at racking time.

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Old 07-10-2009, 06:44 PM   #15
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I once gave beer to someone who after they drank the whole pint and refilled it told me she was a strict vegan ... I didn't have it in to tell them I used gelatin .

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Old 07-10-2009, 06:49 PM   #16
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I once gave beer to someone who after they drank the whole pint and refilled it told me she was a strict vegan ... I didn't have it in to tell them I used gelatin .
Good man! If I were a pizza delivery guy I wouldn't tell the customer I spit on it......It's the right thing to do.
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Old 07-10-2009, 06:52 PM   #17
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I once gave beer to someone who after they drank the whole pint and refilled it told me she was a strict vegan ... I didn't have it in to tell them I used gelatin .
Meh. Properly crashed and settled how much Gelatin is really left IN the beer. If any.
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Old 07-10-2009, 07:05 PM   #18
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Good man! If I were a pizza delivery guy I wouldn't tell the customer I spit on it......It's the right thing to do.
ohh dammit ..... I thought this guy look firmilier
pizza-deliveryjpg-702926.jpg  
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Old 07-10-2009, 07:08 PM   #19
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Meh. Properly crashed and settled how much Gelatin is really left IN the beer. If any.
her and her boyfriend made me cook their Portobella mushrooms on tin foil on the grill .... Didn't want it touching the rack where meat could have been at one time ...
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Old 07-10-2009, 07:18 PM   #20
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Cool thanks for the info all. And yes I do like having clear beer. It is mostly for my guests benefit but I like it too.

Generally I add gelatin when racking to the secondary but maybe I'll skip the secondary this time and just dump it straight into the keg chill it then add gelatin the next day and see what happens......

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