Just transferred 1st batch 2 secondary to dry hope and tested gravity.

[Jesse D]

I'm sure I'm going to get a little flack for transferring, I did it to dry hop and test. I'm brewing Dead Ringer, and I must say... It smells and taste great! My OG reading was 1070, my reading today was 1012. I've attached some pictures. It is cloudy, so I'm hoping it will clear on its own during the next 2 weeks so I don't have to use biofine clear. If I did my math right, my beer currently has a ABV of 7.6

 

[C-Rider]

LOL Hear is your Blasting. LOL Enjoy it when done.

 

[RM-MN]

Here's your second blasting. Ok, that over with, your cloudiness could be several factors. One is that the yeast isn't settled out yet and that will take care of itself with time. Second factor is the possibility of starch if you did a all grain batch and had incomplete conversion. That one is permanent. Third factor is some hoppy beers are cloudy from the hop oils. That may be the factor here and may not clear. The last factor I can think of is that you accidentally got a little of the trub stirred up when you transferred. If that is so, it will clear up pretty quickly.

 

[brandonlovesbeer]

First... why did you do a secondary? Were you aging it? Or adding fruit?

2nd: how long was it in Primary? The beer doesn’t just miraculously clear up when fermentation finishes.

I usually let it sit for at least an extra week. Then I cold crash it. Then add gelatin to clarify.

 

[Jesse D]

Here's your second blasting. Ok, that over with, your cloudiness could be several factors. One is that the yeast isn't settled out yet and that will take care of itself with time. Second factor is the possibility of starch if you did a all grain batch and had incomplete conversion. That one is permanent. Third factor is some hoppy beers are cloudy from the hop oils. That may be the factor here and may not clear. The last factor I can think of is that you accidentally got a little of the trub stirred up when you transferred. If that is so, it will clear up pretty quickly.

It was an extract kit, looks like a small amount of true transferred. Thank you!

 

[Jesse D]

First... why did you do a secondary? Were you aging it? Or adding fruit?

2nd: how long was it in Primary? The beer doesn’t just miraculously clear up when fermentation finishes.

I usually let it sit for at least an extra week. Then I cold crash it. Then add gelatin to clarify.

It was in the primary for 2 weeks, I'm planning on it being in the secondary for 2 weeks, I transferred to dry hop and age for a couple more weeks.

 

[brandonlovesbeer]

It was in the primary for 2 weeks, I'm planning on it being in the secondary for 2 weeks, I transferred to dry hop and age for a couple more weeks.

2 Weeks is not aging. That's clarifying.
For future reference, aging is more like 6 months.
Just do it all in Primary.

Now... On to your initial question.
It will only clarify to a point using aging.
After the 2-week 2ndary, I would cold crash (to around 32-40F) then just use gelatin.

Steps for Gelatin:

1. Use 1/4 to 1/2 tbsp of unflavored powdered gelatin.
2. Mix into 1/2 to 1 cup of water.
3. Place in Microwave and burst heat until it reaches around 170°F.
4. Dump into beer.
5. Return to cold and let sit for a few days.

 

[Jesse D]

2 Weeks is not aging. That's clarifying.
For future reference, aging is more like 6 months.
Just do it all in Primary.

Now... On to your initial question.
It will only clarify to a point using aging.
After the 2-week 2ndary, I would cold crash (to around 32-40F) then just use gelatin.

Steps for Gelatin:

1. Use 1/4 to 1/2 tbsp of unflavored powdered gelatin.
2. Mix into 1/2 to 1 cup of water.
3. Place in Microwave and burst heat until it reaches 200F.
4. Dump into beer.
5. Return to cold and let sit for a few days.

Thanks!

 

[The_Bishop]

Yeah... Don't do what Brandon's saying above.

In a nutshell:
-=-=-=-
The Process

With your beer chilled down and gelatin in hand, let’s get to the process of fining your beer:

– Get a microwave-safe glass cup. I like to use a pyrex measuring cup. Measure out 2/3 cup cold water. Any water will work, but I wouldn’t use tap water if it tastes like crap.
– Add one teaspoon of gelatin, and stir the solution. I like to use using my thermometer probe, so I can check the temperature at the same time.
– Place the water/gelatin mixture in the microwave, and begin to heat it 15-30 seconds at a time, stopping to stir the solution and check the temperature. As it heats up, you’ll notice the gelatin will begin to dissolve.
– The goal is to heat the gelatin to 150F, but not much over. If it climbs to 155 or so, that’s fine, but I’d be hesitant to go much over 170F. We’re not trying to make jello, rather just trying to pasteurize the solution.
– Give the mixture one last stir, and dump it straight into your beer. Gently swirl the fermenter or keg, and return it to your fridge or kegerator for 24-48 hours.
– If you used a keg, purge the headspace with CO2 to remove any oxygen that got mixed in.
-=-=-=-

From: http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

I've been using this process for a few years now, works beautifully. No need to heat the gelatin mixture to 200f.

 

[Jesse D]

Yeah... Don't do what Brandon's saying above.

In a nutshell:
-=-=-=-
The Process

With your beer chilled down and gelatin in hand, let’s get to the process of fining your beer:

– Get a microwave-safe glass cup. I like to use a pyrex measuring cup. Measure out 2/3 cup cold water. Any water will work, but I wouldn’t use tap water if it tastes like crap.
– Add one teaspoon of gelatin, and stir the solution. I like to use using my thermometer probe, so I can check the temperature at the same time.
– Place the water/gelatin mixture in the microwave, and begin to heat it 15-30 seconds at a time, stopping to stir the solution and check the temperature. As it heats up, you’ll notice the gelatin will begin to dissolve.
– The goal is to heat the gelatin to 150F, but not much over. If it climbs to 155 or so, that’s fine, but I’d be hesitant to go much over 170F. We’re not trying to make jello, rather just trying to pasteurize the solution.
– Give the mixture one last stir, and dump it straight into your beer. Gently swirl the fermenter or keg, and return it to your fridge or kegerator for 24-48 hours.
– If you used a keg, purge the headspace with CO2 to remove any oxygen that got mixed in.
-=-=-=-

From: http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

I've been using this process for a few years now, works beautifully. No need to heat the gelatin mixture to 200f.

Sounds easy enough, thank you!

 

[brandonlovesbeer]

Yeah... Don't do what Brandon's saying above.

How rude.
That’s essentially what I said... minus the specific step by step detail.

But you DO need to drop the temp. That will bring out the cold-forming proteins so that the gelatin will grab those and drop them out of suspension.

 

[The_Bishop]

You edited your post, so it reads differently now. Heating the mixture to 200 degrees isn't necessary/beneficial. You're also using too much water, and maybe too little gelatin. I never said you didn't have to chill your beer, either.

Your original post:

2 Weeks is not aging. That's clarifying.
For future reference, aging is more like 6 months.
Just do it all in Primary.

Now... On to your initial question.
It will only clarify to a point using aging.
After the 2-week 2ndary, I would cold crash (to around 32-40F) then just use gelatin.

Steps for Gelatin:

1. Use 1/4 to 1/2 tbsp of unflavored powdered gelatin.
2. Mix into 1/2 to 1 cup of water.
3. Place in Microwave and burst heat until it reaches 200F.
4. Dump into beer.
5. Return to cold and let sit for a few days.

There is no special time limit for aging. Time is time.

You can keep beer in primary for a fairly long time, but if you're going for long-term (1-2 months +) then a secondary is worthwhile to get the beer off the yeast. Temperature has a lot to do with this, as well. That being said, if your ferment is healthy and there's enough yeast pitched, there's not usually a need for long term aging in bulk.

 

[RM-MN]

You edited your post, so it reads differently now. Heating the mixture to 200 degrees isn't necessary/beneficial. You're also using too much water, and maybe too little gelatin. I never said you didn't have to chill your beer, either.

Your original post:
There is no special time limit for aging. Time is time.

You can keep beer in primary for a fairly long time, but if you're going for long-term (1-2 months +) then a secondary is worthwhile to get the beer off the yeast. Temperature has a lot to do with this, as well. That being said, if your ferment is healthy and there's enough yeast pitched, there's not usually a need for long term aging in bulk.

Change the dates to 4 to 6 months and I might believe you. A month or 2 doesn't make a secondary worthwhile. You're more likely to end up with bad beer from using secondary than from 2 months on the yeast.

 

[govner1]

I'm sure I'm going to get a little flack for transferring, I did it to dry hop and test. I'm brewing Dead Ringer, and I must say... It smells and taste great! My OG reading was 1070, my reading today was 1012. I've attached some pictures. It is cloudy, so I'm hoping it will clear on its own during the next 2 weeks so I don't have to use biofine clear. If I did my math right, my beer currently has a ABV of 7.6

Just to stir the pot- I routinely go to secondary, particularly when dry hopping or other additions ( bourbon cherries in stout). I do all my transfers using CO2 into a purged vessel (carbon or keg).
A couple of weeks in secondary helps w/clarity but I also cold crash at 32° for 48 hours after kegging and before carbing.
I get very clean & clear beers & I’ve never used gelatin, just Irish Moss in the boil at 10 minutes.
I do use a SS mesh tube for dry hopping, pellets or leaf. This eliminates a lot of added debris.