Lager and timing to add gelatin

[DeanRIowa]

I am currently doing a Austrian Märzen and I would like to know when to add gelatin to my lager to clarify. Do I add gelatin when transferring from primary to secondary for lagering? What temp should it be when adding gelatin?

This beer's process is:

• 2.5 weeks fermentation at 50 (extended because of vacation)
• 3 days diacetyl rest at 65
• 4 weeks in secondary, lager in 30's

I am currently in the middle of the diacetyl rest stage.

thank you,
Dean

 

[thehaze]

Gelatin works best at colder temperatures, so below 50F, but if you are lagering it for 4 weeks, why the gelatin?

 

[IslandLizard]

Before you start lagering, you should taste a sample to verify the diacetyl rest has indeed completed (diacetyl being absent).
The best timing for a diacetyl rest is a few days before the fermentation has completed, as the yeast is still active and can assimilate any diacetyl present. After such a long period at 50F, most yeast will have crashed, making diacetyl uptake a slow or even incomplete process.

 

[SoCal-Doug]

Gelatin works best AFTER the beer reaches crash/lager temps. Crash it, give it a day or two to form any chill haze, then go for it. Lager it long enough and you might not need gelatin depending on the recipe and the yeast used.

I use a conical so after the d-rest, I dump the trub at set the chamber to 35F. If you do a primary/secondary thing, that's fine too.

Something I have found over the years for helping beer clear is using whirlfloc, and getting a good solid hot break and cold break. If you are using a low flocculating yeast, gelatin, filtering, or lagering time is only way to clear it.

 

[DeanRIowa]

I used Wyeast 2124 Bohemian Lager for my yeast and did BIAB.

Gelatin works best AFTER the beer reaches crash/lager temps. Crash it, give it a day or two to form any chill haze, then go for it. Lager it long enough and you might not need gelatin depending on the recipe and the yeast used.

So, I plan after it reaches lagering temp, I will wait 2 days and add gelatin. I plan to bottle after lagering.

Before you start lagering, you should taste a sample to verify the diacetyl rest has indeed completed (diacetyl being absent).
The best timing for a diacetyl rest is a few days before the fermentation has completed, as the yeast is still active and can assimilate any diacetyl present. After such a long period at 50F, most yeast will have crashed, making diacetyl uptake a slow or even incomplete process.

I'll definitely taste and I might move to secondary and wait an extra day or two as well, before lagering.


Thank you,
Dean

 

[IslandLizard]

I'll definitely taste and I might move to secondary and wait an extra day or two as well, before lagering.

You could use kegs as secondaries/lagering vessels. Transfer and lager under CO2 and such. They also take up less space in the ferm/lager chamber.

 

[DeanRIowa]

You could use kegs as secondaries/lagering vessels. Transfer and lager under CO2 and such. They also take up less space in the ferm/lager chamber.

Agreed, because of housing space limitations, I can only bottling at this time.

thanks,
Dean

 

[IslandLizard]

Make sure to fill your secondary/lagering vessel up all the way and prevent splashing or sucking air while transferring. Oxidation is bad for beer, it will ruin that nice maltiness and slight hoppiness that makes these beers so good.