Clearing my beer

[RobJ]

CHEERS!!!!!!!!!!!


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[RobJ]

I'll not be shaking at all, I've watched the vid a few times and he doesn't really shake it more of a tip from side to to side, even then he says he doesn't normally do that, really pleased with my first attempt tho, tastes great and nice and clear, cheers for the help everyone ;-)


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[RobJ]

The beer in the pic is spot on, not to much fizz and has a great head but the stout I've done won't keep it's head, I've got the Co2 in the corni at 20 psi, the fizz is ok and it's a nice drink but the head disappears after a couple of mouth fulls, the head isn't great to start with, I've still got about 30 litres in me barrels so don't know whether to try and bottle some, or whether the just leave it in the keg for a bit longer and see what it's like. It's only been gassed for 2 days, any experience anyone????? Cheers


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[hawktrio]

Had the same problems in the early carb days with my IPA. After a week the head is excellent with nice lacing. Retention is average though.

 

[hawktrio]

I just read on madfermentationist that it is important to chill to 32℉ before adding gelatin. The explanation given is that you want chill haze to form so then the gelatin can also strip this out. Googling found other reputable sites making the same recommendation so I'm changing my process henceforth.

 

[RobJ]

Will defo try that on my next batch, left my stout now for 4 days so will try tomoz an see wot it's like, cheers pal


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[BierMuncher]

I just read on madfermentationist that it is important to chill to 32℉ before adding gelatin. The explanation given is that you want chill haze to form so then the gelatin can also strip this out. Googling found other reputable sites making the same recommendation so I'm changing my process henceforth.

Sorry. I cannot agree. Chill haze is due to protien particulates remaining in the beer. They exist regardless of whether the beer is at room temperature, or chilled. We attempt to minimize the protein through rigorous hot break (a good rolling boil) and quick and thorough cold break (quickly chilling the beer to fermentation temps, post-boil.)

All that chilling the beer does is cause the remaining protien to "solidify" and become visible (hence the "cloudy beer" we are trying to avoid). This does not make the gelatins' effect any more efficient.

The fact that gelatin GELATINIZES at colder temperatures, means adding dissolved gelatin to a cold keg is like putting your moms jello mold in the fridge.

While I've heard people say that adding gelatin to cold kegs has produced satisfactroy clearing results. There is a difference between getting "satisfactory" results and scoring consitently high in a competition because your double dry-hopped IIPA was "sparkling clear".

If you want to experiment, chill a 1-gallon jar of water to 32 degrees (as earlier suggested), and then cook up your gelatin as usual, but add a few drops of food color. See what happens when you add that dissolved gelatin mix to a jar of near freezing water. My guess is you will have jello at the bottom of your jar. Solidified jello does not clear beer, gelatin dissolved in suspension does.

 

[opiate82]

That is interesting BM. I have always heard it the way hawktrio (via TMF) has said it, to chill first then add gelatin. I was under the impression that the gelatin grabs the haze-causing particulates as it congeals. Are you saying that you will get better results if gelatin is added to the beer at fermenting temps?

 

[fearwig]

Of course, they're coagulating at 32F, so shouldn't they bind to and drop out with the gelatin more readily that way?

I mean it sounds to me like even if your point is correct there might be something to be said for adding gelatin to room temp beer and then cold crashing it all together. Maybe I'm subscribing to a myth but it makes sense that coagulated haze proteins are more accessible to the gelatin than the uncoagulated ones.

 

[hawktrio]

Thanks guys. Love the discussion here. BM my logic was the same as what you are saying by adding gelatin at room temp and I've d super results with this method. I'm keen to conduct the ezperiment as I'm now in limbo on this one. How can I simulate the chill haze proteins without making a small beer?

 

[Bryceefisher]

Sorry. I cannot agree. Chill haze is due to protien particulates remaining in the beer. They exist regardless of whether the beer is at room temperature, or chilled. We attempt to minimize the protein through rigorous hot break (a good rolling boil) and quick and thorough cold break (quickly chilling the beer to fermentation temps, post-boil.)

All that chilling the beer does is cause the remaining protien to "solidify" and become visible (hence the "cloudy beer" we are trying to avoid). This does not make the gelatins' effect any more efficient.

The fact that gelatin GELATINIZES at colder temperatures, means adding dissolved gelatin to a cold keg is like putting your moms jello mold in the fridge.

While I've heard people say that adding gelatin to cold kegs has produced satisfactroy clearing results. There is a difference between getting "satisfactory" results and scoring consitently high in a competition because your double dry-hopped IIPA was "sparkling clear".

If you want to experiment, chill a 1-gallon jar of water to 32 degrees (as earlier suggested), and then cook up your gelatin as usual, but add a few drops of food color. See what happens when you add that dissolved gelatin mix to a jar of near freezing water. My guess is you will have jello at the bottom of your jar. Solidified jello does not clear beer, gelatin dissolved in suspension does.

I was under the impression that when chilled proteins formed a weak bond with tannins creating a larger "solid" in the beer. Chilling before adding gelatin will make it easier for it to drop them out of suspension.

Also as long as the gelatin solution is not boiled or close too it I've never seen any beer jello.

 

[Bryceefisher]

That is interesting BM. I have always heard it the way hawktrio (via TMF) has said it, to chill first then add gelatin. I was under the impression that the gelatin grabs the haze-causing particulates as it congeals. Are you saying that you will get better results if gelatin is added to the beer at fermenting temps?

It shouldn't have anything to do with the gelatin congealing, the particles carry a strong charge opposite the haze forming compounds which binds them and carries them out of suspension.

 

[dogslapbrewery]

I added my gelatin to my keg around 33-34° and it definitely looks more clear. Next time I'll do it right in my primary because im still getting tiny flakes in my beers from the gelatin.