Clearing

[Apparition]

Hello all
is it better to use Gelatine or stick in fridge if i have room to clear my beer? does Gelatine give me that much of a change in taste?

 

[Supra-Jim]

I am yet to use gelatine, but from what i've read, you use a very small amout. Also the gelatine acts to attract the yeast form large clumps that drop out of suspension. Hence your gelatine is also falling out of the beer and should not be adding to the taste.

Does plain gelatine have a decernable flavour?

Give this thread a good read and most of your questions should be answered:

http://www.aussiehomebrewer.com/forum/inde...showtopic=21879

:icon_cheers: SJ

 

[Apparition]

I am yet to use gelatine, but from what i've read, you use a very small amout. Also the gelatine acts to attract the yeast form large clumps that drop out of suspension. Hence your gelatine is also falling out of the beer and should not be adding to the taste.

Does plain gelatine have a decernable flavour?

Give this thread a good read and most of your questions should be answered:

http://www.aussiehomebrewer.com/forum/inde...showtopic=21879

:icon_cheers: SJ

everything i've read so far is in favour of it, i just don't want to spoil a beer. i would rather drink it cloudy and still have those yummy hop flavours and aroma's.

 

[Fourstar]

There are plenty of us that advocate this metod, im soon to venture down the agar path to test how well it works in contract to gelatine. these kinds of finings are used in macro breweries.. i see no reason why it owuld be detrimental to the way we clear our beers out.

 

[manticle]

I reckon if someone can accurately pick gelatine fined from non gelatine fined beers in blind testing I'll buy them a small orchard.

It doesn't effect the flavour at all - about 1-2 tsp in 20 odd litres and it falls out anyway.

 

[Bribie G]

Doesn't affect the flavour but I've discovered recently (or should I say I have read in a brewing book something that I had suspected for a while) that using gelatine too close to bottling time can give you 'fluffy bottoms' in the bottles as opposed to a nice firm sticky sediment. A good example of a fluffy bottom is a bottle of Coopers Sparkling although not due to any gelatine, just an illustration of the term.

What I do nowadays is to use gelatine to drop the sediment during cold conditioning, then add some Polyclar and then bottle a couple of days after that. So the beer is almost crystal clear on bottling. Don't worry there's plenty of yeast cells still in there for carbonation.

 

[Frag_Dog]

For my last 2 brews I've used gelatine to clear up the beer. It seems to work a treat! When I rack into the secondary I add about 2 teaspoons worth that has re-hydrated in 100mls of boiled water for around 5mins. Its ready to bottle/keg 3 days later. The beer comes out VERY clear. I can't notice any taste difference.

Definatly worth it in my book.

On the bottom of the secondary there is a flim of yeast that has the structure of pond scum, very loose but still holding together is sheets. Unlike the sedement at the bottom without which is like underwater dust. Makes it easy to bottle the last few beers because the sedement doesn't get kicked up when you tip the fermenter to get the last of the beer out.

My $0.02

 

[Apparition]

What I do nowadays is to use gelatine to drop the sediment during cold conditioning, then add some Polyclar and then bottle a couple of days after that. So the beer is almost crystal clear on bottling. Don't worry there's plenty of yeast cells still in there for carbonation.
[/quote]


What is Polyclar, and is it only to be used when bottling? i don't really bottle much anymore as most of my extracts are made up to 20L and go straight in keg.

 

[cdbrown]

Polyclar gets rid of chill haze. I do the same as Bribie, but keg my brew and bottle the left overs. All come out nice and clear.