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Old 09-23-2009, 02:58 PM   #1
Benjibbad
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Default Gelatin as Fining

I've never used gelatin as a fining agent before. I have always used super moss or irish moss. My question is would the gelatin cause enough yeast to fall out of suspension to affect bottle carbing? Also how much gelatin should I use for a typical 5 gal batch?



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Old 09-23-2009, 03:06 PM   #2
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I use one tablespoon for a 5 gal, I let it sit in a cup of water at room temperature for about 30 mins or so, then bring it to a boil. Pour it right into your secondary or keg and let it do its magic. Works well.

Not sure about being able to naturally carbonate afterwards--my guess would be that it won't work well unless you add some yeast. But unsure if the gelatin removes ALL of the yeast.



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Old 09-23-2009, 03:08 PM   #3
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I've never had any problems with carbonation after using gelatin.

I just use a packet of gelatin for a 5 gallon batch. I don't heat mine to boiling but get it up around 170 or 180 and hold it there for 10-15 minutes. Then I let it cool briefly down to 140ish before gently stirring into the fermenter.

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Old 09-23-2009, 04:17 PM   #4
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now this may be a really stupid question, but is it gelatin just like at the grocery store in the jello aisle, obviously unflavored. Or do you have to get special finings jello?

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Old 09-23-2009, 04:46 PM   #5
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Quote:
Originally Posted by ElCid79 View Post
now this may be a really stupid question, but is it gelatin just like at the grocery store in the jello aisle, obviously unflavored. Or do you have to get special finings jello?
Grocery store. Knox Unflavored Gelatin. Super Cheap.
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Old 09-23-2009, 05:40 PM   #6
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you do not want to boil it . Boiling will just make jello you don't want it to jell in the beer. 170° for 5 minutes is all thats needed. I use unflavored knox from the store and it works best in cold beer I crash then add

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Old 09-23-2009, 07:42 PM   #7
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Quote:
Originally Posted by springer View Post
you do not want to boil it . Boiling will just make jello you don't want it to jell in the beer. 170° for 5 minutes is all thats needed. I use unflavored knox from the store and it works best in cold beer I crash then add
Yes you certainly dont want Jelly in the beer, happened to me on my first batch, you can really taste the hooves when its unflavoured and you get a lump of it in your beer too
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Old 09-24-2009, 12:41 PM   #8
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Just curious as I have never tried this, so I have a few questions. When would one add the gelatin, at the same time as transfering to secondary? How long does it need to do it's "magic"? and how much do you need to use to be effective, a tsp or the whole package? what about the possibility of infection? ...thanks in advance, seannybubbles

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Old 09-24-2009, 12:57 PM   #9
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I just did this last night. I add gelatin when transfering from primary to secondary. Here's my process:

Boil 1-2 cups of water.
Let water cool to ~170.
Add a tablespoon of Knox unflavored gelatin.
Let "bloom" for 10-15 min and cool to room temp.
Add to gelatin to secondary.
Add beer to secondary.
Stick secondary in fridge for a cold crash.

I bottle and have not had a problem with carbonation using the above process.

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Old 09-24-2009, 01:52 PM   #10
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How cold should you 'cold crash'? I have a wine fridge that I can't seem to get below about 45. Is that cold enough?



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