Gelatin won't sink!

[thelastdandy]

if anyone could help me figure this out i would be thrilled. I added gelatin to my secondary to clear a tripel. this is the first time i've tried this, but i did my homework and read up on it and followed the procedure that most people here say works. after 5 days in secondary i still have clumps of gelatin floating at the top. i gently swirled the carboy and some of them fell out of suspension and sank, but i still have some that continues to float. is this common or did i botch something? i "bloomed" the gelatin, then heated to about 160, then pitched on top of beer that was at about 52 degrees (as close as i get to cold crashing until i get a new refrigerator). any ideas?

 

[GoldMiner]

How much gelatin did you add?

 

[Mongo64]

I think you missed a step. After heating to 160-170, i stir untill all the lumps are dissolved. I don't know if your lumps will dissolve, but i think you could rack your beer from under anything floating.

 

[thelastdandy]

i used one pack of the knox gelatin. when i dumped it in, there were no clumps. i was suprised to see it clump up in the beer. i wasn't really expecting that. it seems like a lot of people use a whole pack. is that too much?

 

[GoldMiner]

I use a 1/2 teaspoon for a 5 gallon batch.

One pack lasts a few batches,

 

[thelastdandy]

is it actually supposed to clump up and then sink or am i only getting that because i used too much? sorry, i'm a gelatin noob...

 

[McKBrew]

You need to find a way to get it colder and that should help.

 

[thelastdandy]

i thought i might not have it cool enough. is the gelatin ever actually supposed to look like jello in the carboy or is this a product of either using too much or using it on too warm of beer? man i hate jello right now!

 

[EonBlue66]

What did temp did you heat the gelatin too before you added it?

 

[thelastdandy]

about 165 roughly.

 

[EonBlue66]

Hmmm that seems right...the only thing I could find on gelatin clumping is this- To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.

Maybe someone with more experience will chime in.

 

[thelastdandy]

i hope, i am completely stumped on what i did wrong here...

 

[thelorax121]

Are you sure that it is gelatin at the surface, not residual yeast or something?

 

[gs430]

Sounds like you used too much. As in previous post 1/2 to 1 teaspoon (1/8 t/gallon) is recommended. You should not see any sign of it in the fermentor, other than the stuff magically precipitating out. I put the gelatin in a 2 cup pyrex measuring cup, add cold water slowly while pressing the water through it w/ a spoon, probably about 1/4 c total. Let sit for an hour. Boil 1.5 cup water in micowave in another 2 c pyrex. Let sit for a few minutes to cool a bit, then stir slowly into gelatin/water, trying to dissolve any remaining chunks. let cool a bit more and gently stir into fermenter. The colder it is the better it works.

 

[thelastdandy]

thanks for the help all. i couldn't for the life of me find out if i should actually see jello in my beer. i'll definitely cut back next time. have a beer, you've earned it!