Using Clarifiers

[upperNY01brewer]

Im on my 3rd brew thats in the first fermentation at this time. The first two have come out very good , but what I'd like to see in this 3rd batch would be a slightly clearer beer this time. Has anyone used any clarifiers such as gelatin, irish moss, isinglass or any other products. Im also wondering if the gelatin sold through many sites is the the same as the clear gelatins sold in local super markets.

 

[Vuarra]

I can't say as that I could help, as I let my beer "naturally" clear, but I've heard mixed stories over gelatin and isinglass, and everyone that I have talked to swear by irish moss.

 

[azscoob]

I use irish moss in all my boils, and depending on the beer I will use Knox unflavored gelatin once fermentation is completed if it is not as clear as I would like, although, time and cold will clear up most any beer without the need for the gelatin, I do recommend irish moss in the last 15 minutes of the boil.

 

[boostsr20]

Haven't started using Irish Moss yet but I did just use Gelatin in an Imperial IPA and it worked wonderfully.

 

[upperNY01brewer]

When would the gelatin be added ? I'm guessing in 2ND fermentation..And at what quantities

 

[Arkador]

Irish Moss and Whirfloc 15min before flame out work great! I keg, and let em sit at 36deg for 3 weeks before serving with great results

 

[boo boo]

If you get a beer you want cleared up, then gelatin will work wonders for getting rid of yeast.
Add it properly prepared into cold wort at secondary and leave it cold for a few days.

 

[azscoob]

The gelatin is added at the very end of fermentation process, so like 2 or 3 weeks in. Do you have the capacity to chill the entire carboy or fermenter pale? I add one packet of unflavored knox gelatin to 1 or two cups of water, bring this to 170° be careful not to boil or the gelatin will break down and not work. I hold 170° for a few minutes while stirring to make sure the gelatin is disolved completely, let it cool to about 90-100° and pitch into the fermenter and crash cool to 32-35° and let it sit a few days, the cold helps drop the gelatin out leaving a clearer beer ready to keg, or bottle if you like, there will still be enough yeast to carb up, but it may take a little longer.

 

[yodalegomaster]

The beer term for Clarifiers, is fining. So that's what I would search for to learn more. Most brewers use irish moss/whirlfloc in each batch. Each style of beer has acceptable fines, gelatin for lagers and Americans. Isinglass for British, etc. Polyclar is by far the most effective and it works in 3 days.

 

[upperNY01brewer]

Added a pack of Gelatin dissolved in warm water then added to the bottom of my carboy prior to transferring from my primary to secondary. The brew was at 42 degrees at time of transfer. This took place last night and at the present time I surely can see a difference in the amount of sediment at the bottom of the carboy as apposed to the prior 2 batches Ive brewed. Personally Im doing this for the people I share my end product with, seeing as most people are use to drinking crystal clear brews. I take the time to educate those people. A clear beer doesnt necessarily mean a better tasting beer..

 

[kwaidonjin]

does the gelatin or irish moss affect the flavor? can you use the gelatin in 6f degree beer or does the whole 5 gallons need to be cooled?

 

[yodalegomaster]

It does effect the flavor but not a positive way. The beer with the solids probably tastes better more flavor full. Because what finings do is strip out some of the flavor profile of the beer. As for some of the additives like isingglass in a ESB, they are part of the styles flavor profile and it would not taste right without them. It might taste better, but not to style. The Polyclar is very effective at striping everything including color out of beer. Some people really like clear beer, some like more flavorfull cloudy beer, I would take a cloudy beer anytime.

 

[KevinW]

I always use Irish moss. I pre-soak for 15-20 minutes in a cup of warm water before adding to the boil.
If someone thinks the beer is better when it is clear just serve them beer in stoneware mug or something they can't see through.
If that doesn't work, tell them you found a cloudy version of the recipe they are drinking and the haze actually adds flavour!!

 

[CBK]

I use 1 whirlflock tablet the last 15 minutes of the boil. I also let the beer stay in primary 4 weeks so the yeast can clean up after themselves then bottle (no secondary). Since I started doing this my beer is very clear. Once the beer is cabonated (3 weeks minimum if bottling) a little time in the fridge 2 weeks preferably (at least 48 hours) helps to eliminate chill haze.