Questions on using gelatin to clarify & dry hopping

[MSK_Chess]

I'll give it a try next time. Always open to trying something new

To be honest with you JP I think an hour is rather excessive. I have read that those who actually produce gelatin or use it everyday i.e. cooks and chefs talk more in terms of fifteen minutes. The reason that I use PVPP (polyclar 730) prior to using gelatine (2 hours prior according to manufactures instructions) is that it contains silica gel which has a large surface area and is negatively charged. It selectively traps the poly-phenols and haze causing proteins and when you add gelatin which is positively charged, they attract and conglomerate and settle out. I've had ok result using only polyclar730 and pretty good results using only gelatin, but together they are awesome.

 

[johnwpowell]

To be honest with you JP I think an hour is rather excessive. I have read that those who actually produce gelatin or use it everyday i.e. cooks and chefs talk more in terms of fifteen minutes. The reason that I use PVPP (polyclar 730) prior to using gelatine (2 hours prior according to manufactures instructions) is that it contains silica gel which has a large surface area and is negatively charged. It selectively traps the poly-phenols and haze causing proteins and when you add gelatin which is positively charged, they attract and conglomerate and settle out. I've had ok result using only polyclar730 and pretty good results using only gelatin, but together they are awesome.

Can you give me step by step how to use them together?

 

[MSK_Chess]

Can you give me step by step how to use them together?

sure

PVPP (polyclar730) needs to be rehydrated. The manufacturers instructions state to use 5 grams (0.18 oz) for a 23 litre (5 gallon) batch. I have tried this but found that eight (0.28oz) is better. You can use up to 15 grams per batch.

First I chill my beer to -1 Celsius (30F) for a few days to precipitate haze forming elements.

In order to rehydrate you simply boil 250-300 ml (1 cup US) of water and add the Polyclar730. I rehydrate it on a stir plate. Manufactures state that 15 min minimum is required but I have read elsewhere that longer is better. Once its rehydrated I decant the excess water (it sinks to the bottom, like yeast) and introduce it into the beer gingerly stirring the surface to make sure its evenly distributed. After two hours I introduce the gelatin using a similar technique of gently stirring it to make sure it evenly distributed. If I could I would do a closed transfer but I don't have the equipment yet.

I let it sit for three or four days at -1 (30F) and simply rack it off into a keg. Mostly I filter it if its a light beer using a 5 micron and a 1 micron filter (just to filter out any gelatin or other particulates that are in suspicion) If its a dark beer sometimes I don't filter it. Its basically just the same as using gelatine.

 

[MSK_Chess]

I would just like to add that I read that some people add their gelatin first but I have never tried it being content to follow the manufacturers instructions.

 

[AnbyG]

UPDATE: Thanky ou all for your posts! I did a batch with gelatin and one without. I like the one without gelatin better! I will not bother about using gelatin in my IPAs!

 

[Calder]

UPDATE: Thank you all for your posts! I did a batch with gelatin and one without. I like the one without gelatin better! I will not bother about using gelatin in my IPAs!

You can't just say that and be done!!!

Were they the same beer? How and when did you add the gelatin? What were the differences between the beers flavor, aroma, clarity?

 

[AnbyG]

You can't just say that and be done!!!

Were they the same beer? How and when did you add the gelatin? What were the differences between the beers flavor, aroma, clarity?

The beers were nearly the same, I used the same extract kit, and the same grains, and but the hops were slightly different. 3/4 hops were the same in both beers. The one with gelatin had 2 oz of Chinook, while the one without had 1 oz of Chinook and 1 oz of Cascade added with 15 min or so of boil remaining. The quantity of grains was almost the same.

The clarity was hands down better with gelatin.

The flavor and aroma was better in the one without gelatin. I can't pinpoint it to the gelatin, I don't think I am a huge fan of Chinook.

I added the gelatin in the primary itself after 10 days and let it settle for 3-4 days. The primary was left in the kitchen. So my guess is that the gelatin did not take out all the stuff in it, but did take out enough to give me a clearer beer.

I moved the bottles to the fridge only after secondary was complete. The fizz was there in both the beers, but the one with gelatin was clearer.

I see no point in adding gelatin to fermenters as I have no way of controlling the temperature. In future I might add a bit to the bottling bucket, let it ferment all the way and once carbonation is complete then move to the fridge to see it the gelatin settles down nice and easy. But I have realized that I can totally live without a clearer beer for the sake of taste. If I do add more gelatin this will be just to indulge in some professional quality photographs of my beers!