Author Topic: A simple, Kosher alternative to gelatin  (Read 4599 times)

Offline brewmichigan

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Re: A simple, Kosher alternative to gelatin
« Reply #15 on: March 22, 2012, 07:23:15 AM »
Looks like NB is selling biofine now.

http://www.northernbrewer.com/shop/biofine-clear-1-oz.html

Would be nice to have around just in case.
Mike --- Flint, Michigan

Offline ynotbrusum

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Re: A simple, Kosher alternative to gelatin
« Reply #16 on: March 22, 2012, 05:50:17 PM »
Looks like a crazy dosing range.  I guess you go with the low end and hope for the best.
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Offline hokerer

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Re: A simple, Kosher alternative to gelatin
« Reply #17 on: March 22, 2012, 07:17:13 PM »
Looks like a crazy dosing range.  I guess you go with the low end and hope for the best.

No kidding.  If you use the max dosing they recommend, you'd use up 2/3 of the bottle
Joe

Offline ccfoo242

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Re: A simple, Kosher alternative to gelatin
« Reply #18 on: March 26, 2012, 06:38:01 AM »
I went out of town last late last week and dropped the temp to 37. Bottled it last night and, while nearly black as coal, it was very clear, as in there wasn't anything floating around that I could see.  I think I'll try this with my next pale ale to see how it compares to using gelatin and not dropping the temp.

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Offline richardt

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Re: A simple, Kosher alternative to gelatin
« Reply #19 on: March 26, 2012, 06:52:26 AM »
Cold-crashing works.  Just give it time to clear (>24 hours).
The scant amount of yeast aids conditioning/carbonation of your bottled beer.
I prefer doing it this way as it avoids unnecessary steps, supplies, and opportunities for contamination.

I understand why the pros use it though--turnaround time is impt.

Offline ccfoo242

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Re: A simple, Kosher alternative to gelatin
« Reply #20 on: March 30, 2012, 09:41:05 AM »
Well, I finally got some kosher gelatin from amazon, but what I didn't notice is that this is sold as a "supplement." Gelatin is gelatin, right?

This is what I got:



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Offline skyler

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Re: A simple, Kosher alternative to gelatin
« Reply #21 on: March 30, 2012, 10:02:56 AM »
Yeah, that's just regular gelatin that happens to come from Kosher beef. When kosher products are made with gelatin, they usually use fish gelatin, because it is parve - that's what's in just about 90% of yogurt brands.

On a side note: I wouldn't worry about the biofine pulling out too much yeast since, in my experience, it does that less effectively than gelatin does. NOTHING pulls out yeast better than gelatin + cold, imo.
« Last Edit: March 30, 2012, 10:06:49 AM by skyler »