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Old 12-11-2012, 01:50 AM   #11
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Can you give me the gelatin formula? That sounds like a plan...I have an about to be empty keg :-) Won't the transfer under pressure pull the sediment into the fresh keg though? You mean transfer under pressure by pouring out of the tap right, won't that pull the bottom stuff first? Will I need to chuck the first liter or so ya think? Not that it matters I have 5.5 in there...

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Old 12-11-2012, 01:58 AM   #12
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Lots of threads on gelatin -here's one:
http://www.homebrewtalk.com/f39/gelatin-finings-question-57634/

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Old 12-11-2012, 04:41 AM   #13
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I pour a pint or two after the gelatin to make sure the dip tube is free of any sediment before transferring- sorry should have been clearer.

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Old 12-11-2012, 02:55 PM   #14
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Bobby M., meant to ask you, this rushed brew is Beirmucher Centennial Blonde which I always brew but use US 2 - row and wait my typical 21 days to put the gas on it... so I read somewhere, probably on that thread that the first time you brewed the Centennial Blonde you used Maris cause that's all you had around... well I ran out of US grains and had 50# of Maris laying around so I used it (not all 50 lbs :-) )... How did it come out for you?

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Old 12-12-2012, 01:39 PM   #15
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Netflyer -- I think the biggest thing here is to relax. If all you tasted after 9 days was 'bready' than 2 week cold crash might clear that up, especially if you add gelatin. Just make sure to dump the first pint or two as it will be filled with crud that dropped out of the beer (you will see it).

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