Gelatin vs cold crash

[Gavin C]

While the terminology is admittedly ambiguous and contentious, I don't think anyone actually uses the terms as you've described, Gavin. Indeed, the term "secondary" itself is misleading, as it is short for "secondary fermentation," and of course there is no actual fermentation occurring at that point in the process. It is merely a conditioning step, or sometimes dry hopping. Big breweries call them "Brite tanks" because it is used to allow the beer to clarify ("drop brite"), while simultaneously carbonating.

Nevertheless, if one insisted on referring to the conditioning vessel as the "secondary" vessel, it would indeed make sense to refer to any subsequent transfers in kind. i.e, the tertiary vessel, quaternary vessel, etc., regardless of the futility and pointlessness of such transfers.

In wine and cider making multiple rackings are common on the homebrew scale. This is where the terminology I mentioned is most valid, although it applies to any homebrew venture where the brewer uses multiple rackings.

On the commercial scale I completely agree, different terms for different kit. Primary to bright-tank being so common as to be almost ubiquitous.

 

[dmtaylor]

In wine and cider making multiple rackings are common on the homebrew scale. This is where the terminology I mentioned is most valid, although it applies to any homebrew venture where the brewer uses multiple rackings.

I'll confess I use gelatin for my ciders more than anything else. I'll also confess that I've probably been using too much. I see here that some folks are using as little as a half teaspoon in 5 gallons. Personally I'd be using a whole tablespoon in 5. So this might explain some of the gloop I've experienced, especially in my ciders, which I swear to you have a thin skin of bubbly jello on top before racking to tertiary or quaternary.

 

[ScrewyBrewer]

The laid back lazy man's method works well for me, just letting time, temperature and gravity clear my beers. Occasionally gelatin gives me an extra option to speed things up, like when I'm in a hurry to get the beer looking clear fast. Or for clearing the Kolsch beer I've recently kegged, so that it pours squeaky clean, as the style guidelines suggest.

 

[Gavin C]

This might be of use to anyone stumbing on this thread.

 

[hs1149]

I use gelatin on most of my light colored beers when I keg them. Below is a photo of a recent batch of Munich Helles fermented with Wyeast#2308. I dropped the trub before fermentation began & dropped the yeast when it got close to final gravity. I cold crashed for 5days then added gelatin. I could/should have crashed for longer period, but needed the vessel for next batch. This was the first time I added gelatin to my conical. I liked the results. There was certainly more yeast in there that I thought, but then again I did rush it.

 

[passedpawn]

I always use gelatin and cold crash. However, I've got a couple of batches now that I've split in order to do a controlled gelatin test. Both batches had exactly the same hops / dryhops. All of them are in kegs now, carbonating, and I should be able to do a aroma test in a week or two. I'll take pics and post here (if I remember )

5g Pale Ale w/gelatin, 5g Pale ale without
5g Dark Rye Pale Ale w/gelatin, 5g Dark Rye Pale ale without

 

[joshesmusica]

Have you done any side by side experiments to prove that there isn't a loss of flavor or aroma?

I haven't personally, no. Not set up to do that just yet.

Check out the brulosophy link above if you're interested.

 

[bierhaus15]

Higher amounts of gelatin does remove hop oils and therefore reduces hop character. The same is true for filtration. This has been proven via gas chromatography/mass spec. That said, what really matters is the usage rate. It depends on your individual brewing process and wort protein levels, but a safe amount is around 8-10ppm. Same with biofine.

 

[Ben Wervers]

After primary I drop the temp as low as I can (varies between mid 50's and low 30's depending on fermenter size). Then I fine with gelatin and wait 24-48 hours, then keg. I do this with all of my beers; pale ales, belgians, kolsch, double and triple IPA's.

Do you transfer between stages

 

[day_trippr]

Hey @passedpawn, did you ever reach a conclusion on this experiment of yours?

Cheers!

I always use gelatin and cold crash. However, I've got a couple of batches now that I've split in order to do a controlled gelatin test. Both batches had exactly the same hops / dryhops. All of them are in kegs now, carbonating, and I should be able to do a aroma test in a week or two. I'll take pics and post here (if I remember )

 

[passedpawn]

Hey @passedpawn, did you ever reach a conclusion on this experiment of yours?

Cheers!

Regarding hops aroma test, I can't remember now. Sorry. For certain, gelatin does clear the beer quicker, so I continue to use it.

 

[day_trippr]

Well that's a shame - sooo close to a conclusion. Try it again?

Cheers!