ryanryates
Well-Known Member
Happy Monday everyone -
This weekend I decided I'd make the most of my current dilemma (too much beer) and bottle half of my Modelo lager as the keezer is full. The first 5 gallons went straight to the keg, fined with gelatin, and put on gas for carbonation.
The last 5.5 gallons was used to experiment whether on not gelatin finings would have any effect on bottle conditioning. First step was to weigh out my bottling sugar - used sucrose this time. Added sucrose to a cup of water, stirred, and poured into bottling bucket.
Next, I prepared gelatin per usual method. 1.5 tsp gelatin stirred into cup of 160 degree water. Stir well and add to bottling bucket. Next, I ran the remainder of the Modelo out of the conical and into the bottling bucket creating a natural whirlpool to blend beer, sugar, and gelatin well.
Ended up filling 30 22 oz bombers, placed in basement (68 degrees), and marked the calendar. I plan to open one bottle in two weeks to sample.
There are a number of threads which document the effects of gelatin in bottled beer, however they all add gelatin to the fermenter, wait, then proceed with bottling. I'm curious to find out if the direct gelatin addition will have any effect on the yeasts ability to carbonate the bottles. My guess/hope is that the bottles are both carbonated to the desired level and end up bright and clear.
Love to hear if anyone else has attempted this. Let me know.
I'll keep you posted. Cheers.
This weekend I decided I'd make the most of my current dilemma (too much beer) and bottle half of my Modelo lager as the keezer is full. The first 5 gallons went straight to the keg, fined with gelatin, and put on gas for carbonation.
The last 5.5 gallons was used to experiment whether on not gelatin finings would have any effect on bottle conditioning. First step was to weigh out my bottling sugar - used sucrose this time. Added sucrose to a cup of water, stirred, and poured into bottling bucket.
Next, I prepared gelatin per usual method. 1.5 tsp gelatin stirred into cup of 160 degree water. Stir well and add to bottling bucket. Next, I ran the remainder of the Modelo out of the conical and into the bottling bucket creating a natural whirlpool to blend beer, sugar, and gelatin well.
Ended up filling 30 22 oz bombers, placed in basement (68 degrees), and marked the calendar. I plan to open one bottle in two weeks to sample.
There are a number of threads which document the effects of gelatin in bottled beer, however they all add gelatin to the fermenter, wait, then proceed with bottling. I'm curious to find out if the direct gelatin addition will have any effect on the yeasts ability to carbonate the bottles. My guess/hope is that the bottles are both carbonated to the desired level and end up bright and clear.
Love to hear if anyone else has attempted this. Let me know.
I'll keep you posted. Cheers.
