what effect does the temperature of your beer have on adding the gelatin? I can add it to my secondary and let it sit 24 hours and cold crash, or go ahead and cold crash and add the gelatin to the cold beer???
some mention adding it to kegs, but which way, warm beer vs cold beer would the gelatin do its job faster?
UPDATE : added the gelatin to a room temp carboy following BM's method. Then placed in the fridge for cold crashing. hopefully this will do the trick.
It is best to prechill the beer as much as possible. In cold temps, the proteins come together and form larger particles. (chill haze, for instance) The larger bits are more easily settled out.
I swear to god I can both taste it and smell it in the beer I pull off it. Gelatin smells horrible when bringing it to pasteurization (dirty cow hooves). Is the taste & smell all in my head?
It may well be in your head. I have never noticed the smell/taste myself. Of course, maybe I am not sensitive to that flavor. I'll be transferring a batch later today that used gelatin; I'll scrutinize a sample and see if I can detect anything. It's a small session beer so off flavors shouldn't be too hidden.
I added the gelatin to my keg before racking on top of it. I swear to god I can both taste it and smell it in the beer I pull off it. Gelatin smells horrible when bringing it to pasteurization (dirty cow hooves). Is the taste & smell all in my head?
From Wiki: Gelatin (from French gélatine) is a translucent, colorless, odorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.
you say that you put it in the keg? Are you serving from this same keg with the gelatin in it?
If so I would say that is the problem.
+1
What kind of gelatin did you use? Was it plain knox? If so, I can guarantee that there is no flavor. I've used this on nearly every beer I've made since I discovered it and have never had one off flavor.
I racked my graff onto 1 tablespoon ( I was going to go for a little less, but the stuff was crazy cloudy) of knox gelatin yesterday and this evening it's already cleared a whole bunch. As of now it's much clearer at the top than the bottom, but given a couple days more to finish up I expect it'll be gorgeous. Far clearer than I expected given the fact that I put the hops straight into the boiling wort without a bag or anything.
I'm only 2 batches in and I'm already a big fan of using gelatin for fining
How long was your graff in the primary before you racked it over?
I read through the whole thread, and one or two people have asked this question with no answers.
Has anyone used gelatin fining and successfully washed yeast from the bottom of the fermenter?
I have an IPA that I plan to brew and with all the hop additions as well as dry-hopping, I think there will be some hazing due to all the hops.
However, I only use a primary ale pail and I want to harvest the yeast. Would the gelatin mess up the yeast washing process?
Do you bottle or keg? If kegging, just add the gelatin to the kegs. If bottling, then idk, hopefully someone answers your question
Adding gelatin to my kegs has changed my life.
I read through the whole thread, and one or two people have asked this question with no answers.
Has anyone used gelatin fining and successfully washed yeast from the bottom of the fermenter?
I have an IPA that I plan to brew and with all the hop additions as well as dry-hopping, I think there will be some hazing due to all the hops.
However, I only use a primary ale pail and I want to harvest the yeast. Would the gelatin mess up the yeast washing process?
Adding gelatin to my kegs has changed my life.
Adding gelatin to my kegs has changed my life.
Daparish: Yes. Adding the gelatin in a secondary will crash out proteins that are responsible for forming chill haze.
Only if the beer is cold enough to form the proteins that are responsible for causing chill haze
How does this work? Aren't the proteins already present in the beer before it's cooled?
To cut back on the chillbut a lot of the important non-fermentables were gone toohaze without any crash cooling available use Irish Moss. I use SuperMoss from LDCarlson. I use only a heaping teaspoon of this in 4oz of pre-cooled wort and add with about 10 minutes left in the boil and I have some really great results with it. However, the first time I used it I got really careless and used about 2 tablespoons of it. Yeah, the beer was clear, but a lot of the important non-fermentables were gone too, which left me with a really flat-flavored beer.
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