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Clarity through Jell-o (pic)

Discussion in 'General Homebrew Discussion' started by coeceo, Feb 19, 2009.

 

  1. #1
    coeceo

    Well-Known Member

    Posted Feb 19, 2009
    So I tried using some Jell-o in my lates cream ale. Added for the last week in the secondary. 1 Tbsp of a Knox packet, let it sit in a pot of lukewarm spring water (about 1/2 cup). After a few min, brought it close to boil, stirred. Then just poured it in the secondary. Here is a pic I took on bottling day:

    [​IMG]
     
  2. #2
    enderwig

    Well-Known Member

    Posted Feb 19, 2009
    I've recently discovered the pure awesomeness of the knox gelatine also. I went back to the store the day I bottled the first batch I used it on, and bought the biggest box they had. I use it on all my beers except stouts and porters now.
     
  3. #3
    TeufelBrew

    Well-Known Member

    Posted Feb 19, 2009
    Whirfloc tablets go in the boil when chiller does, around 15 min. Everything clears up and I don't have to remember another step later.
     
  4. #4
    jj1940

    Member

    Posted Apr 29, 2011
    I misplaced my Irish moss on brew day I think I'm going to try this method.
     
  5. #5
    MachineShopBrewing

    Well-Known Member

    Posted Apr 29, 2011
    What is it, zombie thread week?

    Might as well join the fun!



    Whirlfloc will not clear a yeast haze. For that you need the gelatin or lots of time at cold temps.
     
  6. #6
    TheMan

    Well-Known Member

    Posted Apr 29, 2011
    Proper technique will yeild crystal clear beer without any finings...I don't use irish moss, whirlfloc or gelatin. You just stick the bottle in the fridge for a few days and it's fine.
     
  7. #7
    Spreadhead

    Well-Known Member  

    Posted May 1, 2011
    That's a dark cream ale
     
  8. #8
    Csuho

    Well-Known Member

    Posted May 4, 2011
    Ya that is a pretty dark cream ale. Mine are usually around the miller lite or bud lite color. But ya gelatin does rock I use it on every beer I want clear.
     
  9. #9
    Gwitz

    Well-Known Member

    Posted May 4, 2011
    From my understanding there are two types of cream ale. One which contains corn, has a light...uh...everthing and the second is more like the cream stout of amber/brown beers. Really smooth, a little roasty and super creamy.
     
  10. #10
    smokewater

    Well-Known Member

    Posted May 4, 2011

    Do you have to use a secondary? I go the 3 week plus primary route.
     
  11. #11
    bigmv

    Member

    Posted May 11, 2011
    I have never used anything else. Dont know if I have been doing it wrong this whole time but I add in with the priming sugar right before bottling. It always turns out nice and clear.
     
  12. #12
    2bluewagons

    Well-Known Member

    Posted May 11, 2011
    +1, I prefer to keep the additives to a minimum. My beer is crystal clear after 2-4 weeks primary, 2 weeks bottle conditioning, and 2 weeks bottled in the fridge, except for some of the peskier yeasts such as WLP570/WY1388.

    Glad this is working out for you, just wanted to let you know it's not always necessary.
     
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