Geletin / Geletine

I seem to recall specific instructions on using geletin in the secondary.... how to prepare, how long to leave it, etc.

In searching the forums and wiki, I'm not finding it.

I suspect it might be in the archives, but I can't figure out how to search the archives. All I see is an listing of subjects

Can anyone please point me to that information?

TIA

It's there if you spell the word right.

"Gelatin
Type: Fining Use: Secondary Time: 5.0 hours Use for: Clarity Notes: Clear, unflavored gelatin can be purchased from your grocer. Aids in settling yeast. Prepare in 1 pint of water by heating gently until dissolved. Add before bottling. Do not boil. "

Gelatin/Gelatine: Gelatin is the American spelling, gelatine is how it is spelled on the package of Knox brand at the market. Sprinkle an envelope of unflavored gelatine onto 6-8 oz of cold water and allow to soak for 10 minutes. Heat the "bloomed" gelatine to pasteurization temp, ~175F, and stir to completely dissolve. Add the solution to your COLD beer and let sit for a few days then rack and package. The beer should be cold to help induce any chill haze, one of the primary reasons to use this fining agent.

Discussed in depth here: https://www.homebrewtalk.com/showthread.php?p=283798

It doesn't work well if your brew is room temp. You need to lower the temp in the fridge overnight.

Remember Jell-O likes the cold.

Here is a thread I started a while back about using gelatin.

Hopefully you'll find some good info here!

In the end I didn't use it because I was paranoid about all of my yeast dropping out and not having enough left to carbonate the beer.

Can't believe I misspelled gelatin.... no wonder I couldn't find any threads.

Thanks for the help

talleymonster said:

In the end I didn't use it because I was paranoid about all of my yeast dropping out and not having enough left to carbonate the beer.

Click to expand...

I think I'm a few days away from disproving that theory.

I use gelatin in the secondary at room temp and within 48 hours the beer has fallen completely clear. Then I chill it in the keg for 7-10 days to get past the chill haze stage.

BierMuncher said:

I think I'm a few days away from disproving that theory.

I use gelatin in the secondary at room temp and within 48 hours the beer has fallen completely clear. Then I chill it in the keg for 7-10 days to get past the chill haze stage.

Click to expand...

be sure and let me know how that works out!