My pale ale take almost a month and a half to clear. Gelatin knocked it out in 2 days.
I did learn that you don't want add the gelatin to really cold beer, add the gelatin and then start the crash cool. otherwise you'll get a thick layer of jelly at the top. If it does happen, warm it up to fermenting temps and it will dissolve and drop out, with all of the haze to boot. Beirmuncher's method works pro.
I usually cold condition then add gelatin. As long as you dissolve the gelatin first there's not jelly layer anywhere to be found.
@Johnny - gelatin knocks out yeast so it can be used for any fermented beverage. I use it in conjunction with cold conditioning for both beer and cider.
Edible gelatin is available from the cake cooking section in supermarkets in Australia. Better and easier to use the dried stuff than the leaves. I can't say for sure in Chile though.
I was reading about gelatin being used in beer but was wondering if anyone had used it for ciders. I am not a fan of adding pectic enzyme. I have never used it. that is the only reason. maybe some day i will try it.
you can get gelatin at any grocery store where they sell jello just make sure it is unflavored. Unless you would like to add a bit of flavor to what ever you are making.
I am going to use it on a cider this weekend and will have some pic to post also.
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Yep, works great. Most of the haze in cider is yeast and other small floating solids. Gelatin and a week or two in the fridge will knock all of that right out.
I like gelatin (bone derived) because it isnt dirt (bentonite), bio-engineered (pectic enzyme), fish guts (isinglass), chemistry class (PVPP), seaweed (Irish Moss), or the same stuff that some sand papers use (Kieselsol).
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Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.
Gelatin for clearing
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