I never use finings, but you can use gelatin if you want. I think it would be like you do for wine- dissolve the gelatin, and and it to the beer. It works better if the beer is cold.
https://www.homebrewtalk.com/f12/beer-gelatin-69919/
I follow BierMuncher's method and it works wonderfully. (made my beer as clear as commercial beer.) Cold crash night before in fridge. add gelatin. keep in fridge a few days to let clear. Then rack to keg or bottle condition. I always keg my gelatin beers so i can't speak to if it affects bottle conditioning. Outside should work for you as long as it doesn't freeze.
I racked to secondary without the gelatin...wish i had used it after seeing how cloudy the beer was. I may still set it outside tomorrow all day to try to clear it up some.
I think I will..it is milky so I'll give it a try...just like the wine right? dissolve in cold water...then boil then pour in?
I don't think you boil it. Just get it hot/dissolved.
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.
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