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Old 12-30-2010, 11:13 PM   #1
Literhoser
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Dec 2010
North Vancouver, BC
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I am not sure if this is the correct section, but here goes. I am going to cold crash my beer, and add gelatin. However, I don't have a fridge available to cool the beer. I have a fairly cold basement, and am wondering what temperature the beer must be in order to properly cold crash, and get effective gelatin clarification. Any insight on this would be appreciated!!

 
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Old 12-30-2010, 11:23 PM   #2
Literhoser
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Dec 2010
North Vancouver, BC
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So I just measured my basement temperature, it's 50 degrees -- is that cold enough?

 
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Old 12-30-2010, 11:27 PM   #3
samc
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Aug 2008
Portland OR
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Given enough time, leaving your beer at 50F will drop out the yeast and give you a clear beer. But it really isn't cold crashing, which I consider to be under 40F. I've never needed Gelatin as the cold crashing and time do the work for me, so I can't answer the temp for Gelatin part.

Whats your outside temps?

 
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Old 12-31-2010, 12:40 AM   #4
RM-MN
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Nov 2010
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Gelatin will clear your beer at room temperature. I've watched mine clear over a period of time. As I remember it, the clearing took 2 or 3 days and I could see the clear beer above the cloudy.

 
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Old 12-31-2010, 02:17 AM   #5
Literhoser
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Dec 2010
North Vancouver, BC
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Quote:
Originally Posted by samc View Post
Given enough time, leaving your beer at 50F will drop out the yeast and give you a clear beer. But it really isn't cold crashing, which I consider to be under 40F. I've never needed Gelatin as the cold crashing and time do the work for me, so I can't answer the temp for Gelatin part.

Whats your outside temps?
outside temps are in the -3 to -5 Celsius range...

 
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Old 12-31-2010, 02:33 AM   #6
msa8967
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Adding gelatin to beer that has been already in a cool environment (24-48 hours) will help the gelatin to clarify your beer. This works for me in my garage.
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Old 12-31-2010, 04:13 AM   #7
doulovebeef
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Mar 2010
wichita, KS
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Sure, you can add gelatin at 50 degrees and itll clear your beer. But youll still have a haze when you chill the beer. the idea of chilling the beer with the gelatin is that the proteins coagulate when the beer is cold, then the gelatin drops it to the bottom. but if the beer isnt cold, the beer will appear clear.

 
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