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Old 02-13-2011, 01:54 AM   #1
MG1602
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Default Gelatin alone or with polyclar?

I have extracted too many tannins in the sparge, and I now can taste it in my kegged beer.
2 weeks in the Carboy and one week in the keg at 70F. 1.040 beer with knotty.
Would the combo of fining agents solve my dilemma? Thanks in advance.


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Old 02-13-2011, 02:30 AM   #2
waldoar15
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I've never used either of those for that reason (just for clearing). Wild guess on my part, but I'd say no.


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Old 04-08-2011, 02:41 AM   #3
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I have used gelatin for this reason, and it worked pretty well. The astringency went away, but it took a little time.
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Old 04-08-2011, 10:57 AM   #4
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Hmmm, I'm under the impression that:

-gelatin is best used for helping drop yeast
-polyclar is a better fining agent on all counts

I'd be interested to see if it works.
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Old 04-08-2011, 12:53 PM   #5
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Had the same problem
The polyclar worked wonders
I used a teaspoon I the keg and it helped alot


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