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Author Topic: Galatin fining  (Read 5016 times)

Offline Wort-H.O.G.

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Re: Galatin fining
« Reply #30 on: February 26, 2016, 01:17:52 pm »
i mostly use wlp090 for my IPA and APA.  It flocs very well so the haze I mostly end up with is the dry hop haze, not so much tons of yeast sediment. For this reason, Ive just stopped using gelatin for these beers.
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Offline euge

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Re: Galatin fining
« Reply #31 on: February 26, 2016, 04:36:05 pm »
I like the idea of a post-fine dry-hop technique.

Seems to me the gelatin process accelerates the conditioning at least 4 weeks if not more. So it's not surprising that the hop character would diminish somewhat and not be as punchy as the same beer 6 weeks younger.

Whether gelatin fining does more than intended or not ought to be investigated further. Has become popular among homebrewers lately. Might be there are some minor pitfalls to consider- like it's actually detrimental to certain recipes with lots of carefully crafted hop character.

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Offline brulosopher

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Re: Galatin fining
« Reply #32 on: February 26, 2016, 06:17:52 pm »

Seems to me the gelatin process accelerates the conditioning at least 4 weeks if not more. So it's not surprising that the hop character would diminish somewhat and not be as punchy as the same beer 6 weeks younger.

One of the guys who writes for Brülosophy refers to gelatin as powdered time because it allows for the turning around of beers much quicker.

I think hop character would be lower in a 6 week old beer compared to a fresh beer regardless of gelatin.