Author Topic: Gelatin fining  (Read 1078 times)

Offline BrewBama

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Gelatin fining
« on: July 13, 2014, 11:47:23 AM »
Not sure where to post this question, if "kegging and bottling" is the wrong place please move it where it should be.

My question is about gelatin. I brewed a Kölsch a while back and tried gelatin for the first time. Otherwise clear, I did get "some floaties" and some "dredges"  that are unsightly when I pour. Is there a trick to making Ales bright without the bits and pieces?


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Offline Stevie

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Re: Gelatin fining
« Reply #1 on: July 13, 2014, 12:33:17 PM »
The junk should settle out sooner or later. Just leave it cold and don't move the keg for a week or two.

You could start filtering, but I think it is more hassle than it is worth.

Offline HoosierBrew

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Re: Gelatin fining
« Reply #2 on: July 13, 2014, 02:17:05 PM »
I've never noticed that with gelatin. I wonder if you maybe got the gelatin a little bit too warm when you heated it and some of it congealed a bit. I use this procedure and get good results every time  :

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

Jon H.

Offline jeffy

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Re: Gelatin fining
« Reply #3 on: July 13, 2014, 08:03:54 PM »
When did you add the gelatin?  I usually add it to cold beer in the secondary before kegging or into the cold keg.  It sounds like you are bottle-conditioning.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline BrewBama

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Gelatin fining
« Reply #4 on: July 13, 2014, 11:14:38 PM »
Thanks folks. I usually don't bottle but did a cpl 6 pax for grins. I added the gelatin in the secondary but did not cold crash it. I just left it in the basement where the fermenters sit. According to the link that is probably my issue.


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« Last Edit: July 13, 2014, 11:19:50 PM by BrewBama »
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Offline Simon

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Re: Gelatin fining
« Reply #5 on: July 14, 2014, 01:20:55 PM »

I've not long been doing gelatine fining as just sort of an experiments and, when I bottle the left over from the fermenter that won't go into the keg, I find the gelatine has a real advantage in the bottles. The yeast cake in the bottles compact down really, really well and stay stuck to the bottom of the bottle better. So when you have someone do an aggressive pour, you can stop them in time so they don't get that slug of yeast in the glass.

Beer has to be cold though for it to work its magic.

cheers
Simon

Offline mattybrass

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Re: Gelatin fining
« Reply #6 on: July 16, 2014, 07:49:40 PM »
The bertus method is good. Ive also tried this one.

https://www.youtube.com/watch?v=cYaVaCyT2yY

Offline BrewBama

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Re: Gelatin fining
« Reply #7 on: July 16, 2014, 11:43:14 PM »

The bertus method is good. Ive also tried this one.

https://www.youtube.com/watch?v=cYaVaCyT2yY

That's where I got the idea. Don Osborn has helped me a lot!


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Offline mattybrass

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Re: Gelatin fining
« Reply #8 on: July 17, 2014, 04:24:17 PM »
one thing i make sure to do when using gelatin is to leave the keg in the fridge/keezer for a couple days before adding the gelatin, that makes sure the beer is at my serving temp when i add the gelatin. the cold temp is important for the gelatin to work correctly.