SeanGC
Well-Known Member
Hello all,
So I brewed a Dubbel using WYeast's Belgian Ardennes. This yeast strand is an ass kicker. Still bubbling (though it has definitely slowed down) 3 weeks later.
The beer is going to be a competition beer, and I would like it to be as clear as possible. My co-brewer and I used gelatin in a cream ale we brewed, and it came out great. Aside from the fact that the beer was crystal clear, the beer tasted significantly better once it was cleared up with the gelatin, as it dropped out flavors that were being attributed by the yeast.
So here are my concerns. We threw the gelatin in the corny, but I was interested in clearing up the beer before it goes into the serving keg. So my process will be:
1) Drop temps in my fermentation chamber on the last day of fermentation to serving temps (32-40)
2) Add Gelatin
3) Let sit for 48 hours
4) Rack to corny, begin forced carbonation
Will this process suffice? As a side note, I was interested in adding Figs to my beer. I figured I could throw them as halves into a muslin bag, hook it to the lid, close the keg, and let it soak. I would sample it daily til I've reached the desired flavor. Is this a good idea as well?
Thanks.
So I brewed a Dubbel using WYeast's Belgian Ardennes. This yeast strand is an ass kicker. Still bubbling (though it has definitely slowed down) 3 weeks later.
The beer is going to be a competition beer, and I would like it to be as clear as possible. My co-brewer and I used gelatin in a cream ale we brewed, and it came out great. Aside from the fact that the beer was crystal clear, the beer tasted significantly better once it was cleared up with the gelatin, as it dropped out flavors that were being attributed by the yeast.
So here are my concerns. We threw the gelatin in the corny, but I was interested in clearing up the beer before it goes into the serving keg. So my process will be:
1) Drop temps in my fermentation chamber on the last day of fermentation to serving temps (32-40)
2) Add Gelatin
3) Let sit for 48 hours
4) Rack to corny, begin forced carbonation
Will this process suffice? As a side note, I was interested in adding Figs to my beer. I figured I could throw them as halves into a muslin bag, hook it to the lid, close the keg, and let it soak. I would sample it daily til I've reached the desired flavor. Is this a good idea as well?
Thanks.