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Old 06-14-2011, 06:47 PM   #211
mack25
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Quote:
Originally Posted by wildwest450 View Post
Just an fyi, using a full packet of gelatin is way to much. You can really strip off aroma and even flavor with that much, ask me how I know. The commercial stuff I use only calls for 1/2tsp per 5 gallons. It doesn't take much.


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I had read that too, but the haze was just so bad with these two that I figured I'd go with the shotgun approach. Doesn't seem to have affected negatively. The mild even seems to taste a little better than it did before.

 
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Old 07-12-2011, 03:48 PM   #212
pola0502ds
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Quote:
Originally Posted by BierMuncher View Post
I use a tablespoon per five gallon batch.

Mix it with hot tap water in a sauce pot, about 1 cup of water per tablespoon.

Stir it up and let it sit for 20-30 minutes to hydrate and bloom.

Put the pot on the stove and heat until it looks like it’s about to start boiling…don’t boil.

Cool slightly (I put my pot in a cold water bath).

Add it (gently) to the secondary (or keg) as you’re racking your beer.
Why would you add it to a keg that your going to serve out of? The first runnings for a while would be gelatin.

 
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Old 07-12-2011, 03:53 PM   #213
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Quote:
Originally Posted by pola0502ds View Post
Why would you add it to a keg that your going to serve out of? The first runnings for a while would be gelatin.
No, it dissolves. I always add it to the serving keg when I use it, no problems.

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Old 07-12-2011, 03:54 PM   #214
pola0502ds
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So I have seen a couple people ask the question I want to ask with no answer.

Is it possible to add the gelatin to the primary after 3 weeks and then transfer to a keg to age?

Any problems with this?

 
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Old 07-12-2011, 03:55 PM   #215
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I'm sure it works I just don't get it. You add gelatin to clear the beer. When you add it the gelatin removes the stuff that clouds the beer and falls the the bottom, so at least the first few beers would be cloudy, correct?

 
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Old 07-12-2011, 04:01 PM   #216
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Quote:
Originally Posted by pola0502ds View Post
So I have seen a couple people ask the question I want to ask with no answer.

Is it possible to add the gelatin to the primary after 3 weeks and then transfer to a keg to age?

Any problems with this?
I have added gelatin to the primary many times, usually with a cold crash at about 33 deg F. Works great.

 
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Old 07-12-2011, 04:02 PM   #217
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I've done both. No problem putting it into the primary (cold crashing) and transferring. (to get it to settle faster).

For the serving keg. Essentially what happens is that it all settles to the bottom, I don't think I've noticed because I prime using sugar in those and toss the first few ounces anyways due to the yeast. But, it compacts enough that it's not really an issue except for the little bit around the dip tube (like the yeast).

This equates to about one beer, or the amount you'd wind up leaving in the fermenter when transferred.
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Primary: Sake
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Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

 
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Old 07-12-2011, 04:36 PM   #218
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I gelatin in the keg all the time. Works fine, and the beers are crystal clear by the third pint.

 
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Old 07-12-2011, 05:02 PM   #219
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I will add that I have also used gelatin in the keg. The first pour had some, when the keg kicked the last pint had much.

 
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Old 07-12-2011, 10:55 PM   #220
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Same here. I've added 1/2 packet knox gelatin to the keg and get a cloudy pint the first pull but everything is crystal clear by the 3rd or 4th.

 
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