Gelatin guide; pictures!

[motobrewer]

Hop flavours and age related flavour

http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20033017447

I'm not a member so I don't have access to that article, but all the abstract talks about is stability.

 

[Skacorica]

I'm not a member so I don't have access to that article, but all the abstract talks about is stability.

Taking proteins out should not affect flavor. All gelatin does is bind to the protein (gelatin is 3 weakly bonded aminos)

 

[Ogre7878]

Well is seems to be a perfect chance for an experiment, I will take an extra keg and split my beer into two batches. Will see how it affects taste once i try the gelatin trick on one of them.

 

[craigers]

I know that a few of you guys are saying that you are putting the gelatin into your corny kegs and it is working awesome. I want to do this and just have a quick question. Are you just boiling the water (sanitizing) and then cooling down to add gelatin? Or how are you doing it? Thanks!

 

[Skacorica]

I know that a few of you guys are saying that you are putting the gelatin into your corny kegs and it is working awesome. I want to do this and just have a quick question. Are you just boiling the water (sanitizing) and then cooling down to add gelatin? Or how are you doing it? Thanks!

Craigers; to be honest, I did not boil mine. Raising the temperature to 170-180 typically is enough. From princeton research:

"water temperatures above 160° F (70° C) kill all pathogens within 30 minutes and above 185° F (85° C) within a few minutes. So in the time it takes for the water to reach the boiling point (212° F or 100° C) from 160° F (70° C), all pathogens will be killed, even at high altitude."

Even that is on the safe side...its not essential but if you wanted to be super safe you could boil and then let cool.

 

[shortyjacobs]

Craigers; to be honest, I did not boil mine. Raising the temperature to 170-180 typically is enough. From princeton research:

"water temperatures above 160° F (70° C) kill all pathogens within 30 minutes and above 185° F (85° C) within a few minutes. So in the time it takes for the water to reach the boiling point (212° F or 100° C) from 160° F (70° C), all pathogens will be killed, even at high altitude."

Even that is on the safe side...its not essential but if you wanted to be super safe you could boil and then let cool.

I'm in the same camp. I heat it up to ~180 ish, then let sit for 5-10 minutes with the heat off.

Beer is pretty robust anyways.....you can do a to beer before it gets infected, (wort is a bit more sensitive).

 

[giligson]

I'm not a member so I don't have access to that article, but all the abstract talks about is stability.

yes - stability
What does "stability" mean in beer talk?

 

[giligson]

Ok Ok so I'm being a bit contrary - but I do wonder if long term taste is affected by fining.


Here's an article that shows that early flavours after fining are NOT AT ALL AFFECTED (though that was not the primary intent of the research)

http://www.scientificsocieties.org/JIB/papers/2007/G-2007-0128-540.pdf

 

[Skacorica]

Ok Ok so I'm being a bit contrary - but I do wonder if long term taste is affected by fining.


Here's an article that shows that early flavours after fining are NOT AT ALL AFFECTED (though that was not the primary intent of the research)

http://www.scientificsocieties.org/JIB/papers/2007/G-2007-0128-540.pdf

Wow, nice find!

 

[Schwoopty]

I just racked a cloudy nut brown to the keg two days ago. If I take it off the gas and put this in there the. It should clear up it two days?

I have never used it before so I want to make sure I do it right since I'm planning on entering it into our club competition.

Can I out the gas back on after I put the gelatin in?

Thanks for the help!

 

[seanybubbles]

I did 2 batches of Edwort's haus pale ale, one without gelatin (first), one with. I found they tasted pretty much the same. Just my 2 cents..........

 

[shortyjacobs]

I just racked a cloudy nut brown to the keg two days ago. If I take it off the gas and put this in there the. It should clear up it two days?

I have never used it before so I want to make sure I do it right since I'm planning on entering it into our club competition.

Can I out the gas back on after I put the gelatin in?

Thanks for the help!

Yes. You can add gelatin even if it's carbed. Just put the lid back on the keg QUICK after adding, as it will foam up. Once the lid is back on, feel free to purge and put the gas back on.

 

[Skacorica]

A little followup; Gelatin was awesome, straight up awesome. Both beers ended up even more clear than the first did in that original picture. Sadly, they are both now gone