First lager, with S-23... advice needed

[DVCNick]

It is more clear than the picture would indicate. There is some condensation there. Once moderately warm, there is just a little haze; it isn't brilliantly clear like the commercial example, but it has only been in the keg about four days or so.

 

[Dialator]

Make sure you mix it up by swirl or a little shake. The gelatin grabs the yeast in suspension and knocks it down. The spent yeast with the gelatin will be at the bottom of your corny kegs. I am going to pitch my gelatin in the fermenter a couple of days before kegging so I minimize the sludge on the bottom of the corny

 

[DVCNick]

It was in the fermenter, so likely little or none made it to the keg.

 

[Dialator]

I would do it again and put it in the keg. That's how I have been doing to for years. Make sure you shake the keg so it mixes good. You will have clear beer in two to three days

 

[Dialator]

Curious Nick - you mention earlier you can pressure ferment. Are you using he Grainfather system? I made that investment and best thing I have done controlling everything.

 

[Gnomebrewer]

Gelatin won't work as well if the beer's not already cold - it can't knock out chill haze if chill haze hasn't formed yet.

 

[DVCNick]

I have an original Fermentasaurus; it was in that. It was cold crashed for a couple days prior to gelatin being added, and it has been cold ever since.
I'm thinking about adding another dose to the keg, but, probably I'll just let it ride.

If I do this recipe again I'll probably up my hopping rate slightly, closer to the original.

 

[Beermeister32]

If you can't get the FG down with the lager yeast, I've had sucess drying it out further by adding some (half teaspoon or so) amylase enzyme and a packet of US05 dry ale yeast to your carboy. That will take it down a few more points if you aren't a purist regarding the use of ale yeast to finish out your lager. Make sure to raise the carboy ferment temperature up to the ale range during this.

Some of the big beers (barleywine and big Dopplebocks, triplebocks) use Champagne yeast added near the end of fermentation to finish off those few points after the main ale or lager yeast has finished. Also, bringing it up to a D-rest about 66F and then hold for about 2 weeks will help clean up and dry out the batch.