Gelatin fining and bottling

[RPh_Guy]

I'm using gelatin for the first time to fine my first lager.

I cold crashed my 5.5 gal to about 41°F
I heated 1/2 tsp Knox unflavored in 1/4 cup water and poured it in.
After about 36 hours I moved it to where I bottle.
Now 24 hours later I can only really see a flashlight through the top 1/5th of it. It's a festbier, so fairly dark but I can tell there's a clear layer at the top.

You think I should cold crash it longer? Add more gelatin? Go ahead and bottle?
Hoping to have this ready by Sept 1st for a party, but if it's not, then oh well.

 

[RPh_Guy]

So the clear layer at the top got cloudy after sitting at room temp. I put it back in the fridge.
Going to try racking into my bottling bucket straight out of the fridge in a couple days.

 

[cactusgarrett]

I would keep it cold during the "gelatin time" as well as packaging.

My typical gelatin regimen is:
Cold crash (in primary if not saving the slurry), add gelatin whilst cold, cold condition 48 hours, keg.

 

[Rob2010SS]

How hot did you get the gelatin? I could be wrong but isn't there an upper temp limit of how hot you should get the gelatin? I always go to 145-150*F.

I agree with cactus, keep it cold and package it cold. I think that will give you the best results. I'd crash it for another 24-36 hours and package.

 

[VVbrewery]

I believe that if you get the gelatin much over 160º it denatures the proteins.

<edit> I know read that somewhere but one method Knox suggests is to mix with sugar and pour boiling water over it. I would think that would be well over 160º. So much for that idea.

 

[RPh_Guy]

I did follow most recommendations to heat into the 150-155 range.
However while researching what to do many people also said you can go higher without ill effect.

Thanks guys, guess I'll be keeping it cold.
Cheers

 

[cactusgarrett]

From what I've heard, gelatin can't actually get denatured (a myth that seems to be perpetuated in this manner) - i think they were joking about this on the Brulosophy podcast on gelatin fining. That being said, I personally don't get it that hot anyway. I go the route the guys at Brulosophy do: 1/2 tsp gelatin in 1/4 cup water. Burst microwaved (with stirring) until 150°F, then add to the fermenter.

 

[VVbrewery]

Just don't do what I did the first time I tried using gelatin. I don't know what I was thinking but I used a whole packet and while the beer was very clear it left quite a gooey mess on the bottom of the fermenter.

 

[RPh_Guy]

Bottled after another 72h in the fridge. It looked clear but condensation was preventing a good flashlight test.

The cold vapor coming off the beer while bottling was pretty cool.

 

[brewbama]

Here’s how I do it: http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html