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Old 07-10-2009, 07:19 PM   #21
GilaMinumBeer
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Originally Posted by springer View Post
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 ...
Wow! Just...............Wow. She must have a snappin foo for a guy to be THAT whooped. I don't eat the pork but I'd never resort to making the cook swine-atize the grill.

To each his/her own but Wow.

 
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Old 07-10-2009, 07:23 PM   #22
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Originally Posted by kip View Post
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......
Or better yet, keep it in the primary all the way through fermentation, crash cool it, geletanize, and let it rest for another 12-36 hours. THEN rack to the keg.

I have seen too many kegs stuck by a ball of gelatin lodged into the dip tube from the pressure.

Following the above, and other similar techniques also facilitates locking the rub down in the primary therefore lessening the risk of x-ferring that so, there less to wait for settling once in the keg.

 
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Old 07-10-2009, 07:29 PM   #23
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Quote:
Originally Posted by GilaMinumBeer View Post
Wow! Just...............Wow. She must have a snappin foo for a guy to be THAT whooped. I don't eat the pork but I'd never resort to making the cook swine-atize the grill.

To each his/her own but Wow.

He turned her into a vegan ... must be hung like a horse...
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Old 07-10-2009, 07:46 PM   #24
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The gelatin will not cause problems with bottle carbonation. I do it ALL the time.

I think that it goes without saying that we homebrewers want our family and friends to enjoy these beers. They will enjoy the beers much more if they don't see a cloud of yeast drop into their glass as they finish the pour. I like my beers clear, too (excepting my wheats).

When I use gelatin, the residual yeast in the bottle sticks so well that i don't have to leave the last 1/2" in there; the yeast sticks to the bottom of the bottle in a thin film that is likely held together with some of the gelatin.

 
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Old 07-10-2009, 07:49 PM   #25
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Originally Posted by springer View Post
Now if he said he was using clam juice or vinegar in his beer then ya Why?
At my last homebrew club meeting, a guy came in with his own Clamato beer. Tasted a bit like a spicey/clammy bloody mary. I have to admit... uh, maybe I won't admit anything. Just don't knock it until you have tried it!

Sorry for this interruption... now returning to current topic...

 
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Old 07-10-2009, 08:40 PM   #26
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Originally Posted by springer View Post
ohh dammit ..... I thought this guy look firmilier
That there is funny stuff - I tell you what!
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Old 07-10-2009, 09:59 PM   #27
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He turned her into a vegan ... must be hung like a horse...
Betcha he's not so vegan as to reject her bj's.

 
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Old 07-20-2016, 12:32 PM   #28
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Originally Posted by passedpawn View Post
The gelatin will not cause problems with bottle carbonation. I do it ALL the time.

I think that it goes without saying that we homebrewers want our family and friends to enjoy these beers. They will enjoy the beers much more if they don't see a cloud of yeast drop into their glass as they finish the pour. I like my beers clear, too (excepting my wheats).

When I use gelatin, the residual yeast in the bottle sticks so well that i don't have to leave the last 1/2" in there; the yeast sticks to the bottom of the bottle in a thin film that is likely held together with some of the gelatin.
When you add the gelatin, how long do you cold crash with the gelatin it before bottling? And if gelatin is added after fermentation stops and the CO2 head space is removed, is there any consideration for oxidation considering that if gelatin is added to a keg it is important to purge the oxygen?

 
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Old 07-21-2016, 12:23 PM   #29
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Originally Posted by jeffmesa369 View Post
When you add the gelatin, how long do you cold crash with the gelatin it before bottling? And if gelatin is added after fermentation stops and the CO2 head space is removed, is there any consideration for oxidation considering that if gelatin is added to a keg it is important to purge the oxygen?
2 or 3 days cold crash.

Purging the O2 is a good idea, but I don't do it. I do have a handheld CO2 gun that takes the paintball cylinders, and that would make it easy to purge I think, but I moved past the super OCD brewing stage of my hobby. The fact that I have that CO2 gun is evidence that I actually passed through that phase though
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