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Old 04-23-2009, 11:49 PM   #81
Whut
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A big thanks to all on this post. I now am enjoying the clearest Blonde Ale I have ever brewed. I'm not the best photographer but here it is. Thanks again!
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Old 04-24-2009, 08:59 AM   #82
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This has been recommended to me before. Never tried it.

But, I just got the absolute worst chill haze from using rye in a blonde ale. I swear I can taste it. I have about 4/5 of a keg and 5g parked in primary.

I think I may just "apply" me some gelatin tomorrow to the primary. And maybe to the keg.

Thanks for answering my unasked questions...

 
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Old 04-24-2009, 02:49 PM   #83
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I don't tink geleatin clears up chill haze, if it does I will be happy though. I think the only way to get rid of chill haze is to keep your beer in the firdge for a couple weeks. I put the LD carlson recomended 1/2 tsp in my Apfelwine and it seems to be working to an extent. Very clear on the top then gets hazy again. So I can vouch for Biermuncher telling us to use 1 Tbs.
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Old 04-24-2009, 03:08 PM   #84
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Quote:
Originally Posted by GunnerMan View Post
So I can vouch for Biermuncher telling us to use 1 Tbs.
Wow, that sounds more than excessive. Are you sure he didn't say 1 tsp?

The recommendation for a 5 gallon batch of beer is 1/4 - 1/2 tsp. Otherwise, you will remove too many suspended proteins which results in a beer lacking good body. FWIW, I always use 1/4 tsp and my beers sparkle...
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Old 04-24-2009, 03:16 PM   #85
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Quote:
Originally Posted by BierMuncher View Post
I use a tablespoon per five gallon batch.
Well, that's what he posted. Didn't look further though to see if there was an update on that amount. At any rate, I previouslly followed the instructions on the JD Carlson bottle but to no avail. Followed BM's instructions and it worked wonders. I suppose I could go back to the 1/4 or 1/2 but I'm just in Barley Pop heaven at the moment!
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Old 04-24-2009, 03:48 PM   #86
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Quote:
Originally Posted by BierMuncher View Post
Trust me:
  • I use a Tbs per five gallons
  • I let the powder sit for 10 minutes to slightly dissolve.
  • I heat the mix over medium heat for about 5-7 minutes until the gelatin completely disappears...never letting it boil.

If you do this, it will work just fine.

Never throught about removing protients though, ive always tried to remove as much as possible.
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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
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Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

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Life is good...

 
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Old 06-16-2009, 04:15 AM   #87
boomr
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Quote:
Originally Posted by Doog_Si_Reeb View Post
Shameless plug for gelatin...

I transferred my Centennial Blonde to secondary Sunday night. The beer had been in primary for a little over two weeks and the gravity was down to 1.003. I added some gelatin to the secondary and the following night, 24 hrs later, the beer in secondary was crystal clear. I had only used it once before, but now I'm convinced. I'll be using it on any beer that I want to be pleasing to the eye.
Newb question:

Should the gelatin be used a couple of days before racking to the keg? Can a person rack from the primary to the secondary, and add the gelatin into the secondary just after the racking?

 
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Old 07-05-2009, 12:52 PM   #88
KayaBrew
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For those of us who do not use a secondary and just leave our beers in the bucket for four weeks: Can gelatin be added to the primary fermenter prior to bottling?
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Old 07-05-2009, 03:26 PM   #89
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Quote:
Originally Posted by KayaBrew View Post
For those of us who do not use a secondary and just leave our beers in the bucket for four weeks: Can gelatin be added to the primary fermenter prior to bottling?
Yes, that's exactly what I do. Just be sure to add it a couple of days prior to bottling and, if possible, cold crash it.
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Old 07-09-2009, 10:33 PM   #90
suckrpnch
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I have read all 9 pages of this thread. Some great info, but i can't figure out when to add priming sugar for bottling. Has anyone fined their batch and then carbonated in the bottles?

Should I add the priming sugar with the gelatin? Before? A couple days after?

If I add the priming sugar after, won't I stir things back up?

Any help would be greatly appreciated. Thanks!

 
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