Gelatine Has No Fining Ability

[yardy]

and you've alerted Coopers i hope.

Just saying it has an impact on flavour - for better or worse that's up to the individual and how they enjoy their beer.

For the record I prefer my coopers unrolled and to leave the sediment behind in my bottled beer.

My point is just that it's more than cosmetics, not that one or the other is better or that all beer should be clear.

fence sitting as usual manticle..

 

[Nick JD]

The amount of yeast needed to affect clarity is microscopic. Unless you're swirling a hefe and the yeast taste is required I don't reckon there's a difference between a bit hazy and crystal clear on the tastebuds.

Mud ... yeah, that tastes of yeast.

 

[manticle]

fence sitting as usual manticle..

What exactly do you want me to do? Vote for the yeast or against it? Put my hand up as part of the anti yeast brigade?

Have a pointless online argument with someone I generally have no problem with?

I'm not fence sitting, I'm stating that finings do more than make a beer look pretty. Whether you like that in your beer or not is up to you. Thought it was pretty clear the first time around but if you feel the need to pick shit through it then maybe try it on with someone else.

I use finings because of their impact on the final flavour in my beer that I perceive when I don't fine or use other means of dropping out yeast like CC. If making something like a hefe I don't bother because it's part of the profile. I still try and reduce the sediment that makes it into my glass.

It was a pretty simple original statement really.

 

[Silo Ted]

Time out, children. This is a pretty good thread, and many of us are hoping to see the side by side comparisons, and associated discussion relating to the topic.

 

[MHB]

I would rather drink Hefeweizen than Crystal, but I dont want my Pilsner cloudy thanks.

M

 

[bum]

Time out, children. This is a pretty good thread, and many of us are hoping to see the side by side comparisons, and associated discussion relating to the topic.

Which might very well still occur regardless of what Yardy and Manticle have to say to one another in the meantime (and what you might have to say about what they say).

 

[fasty73]

I use brigalow finnings in all my brews so I can't compare it with not using finnings. I can tell you that every beer I drink is crystal clear.

 

[Bribie G]

Sorry couldn't get out today to get duracells for a piccie, been laid low with a dose of the Taliban Tummy,post tomorrow. Haven't looked at the bottles today - I'm sure they are happily doing their thing. :icon_cheers:

 

[Acasta]

First AG brew i made was solid. Couldn't see through at all. But i did add all break material into fermenter...
After using gelatine i noticed a big difference, however, i didn't add break material. Doesn't really help...

 

[lastdrinks]

Isinglass is the only gelatine that works on Chill Haze, so it can be used to improve the cold conditioning/lagering speed of beer.

It might be my 6th finger of scotch but if this is true i am going to start using isinglass. I have found my ward's gelatine useage to be ok, but chill haze fairly common. Is isinglass the perfect symptom treatment of my average brewing practices. :icon_cheers:

 

[Ivan Other One]

After not using it, then trying it, and the not using it again,,, I am now drinking a beautifully clear beer that has 150g of crystal 50 stteped @ 20 mins in it.

The big difference is letting the wurt ferment for two weeks, and chuck out the sediment reducer thingy that fits in the tap.

good brew allright, took three goes to edit this..... :icon_drool2:

 

[hoppinmad]

Did you use this technique with the beer in your awful signature, kid photo because isnt that clear! The kid would obviously be a champ Im sure but on AHB its an awful photo. :icon_vomit:

+1

 

[yardy]

What exactly do you want me to do? Vote for the yeast or against it? Put my hand up as part of the anti yeast brigade?

Have a pointless online argument with someone I generally have no problem with?

I'm not fence sitting, I'm stating that finings do more than make a beer look pretty. Whether you like that in your beer or not is up to you. Thought it was pretty clear the first time around but if you feel the need to pick shit through it then maybe try it on with someone else.

I use finings because of their impact on the final flavour in my beer that I perceive when I don't fine or use other means of dropping out yeast like CC. If making something like a hefe I don't bother because it's part of the profile. I still try and reduce the sediment that makes it into my glass.

It was a pretty simple original statement really.

that's better mate :icon_cheers:

 

[thesunsettree]

Did you use this technique with the beer in your awful signature, kid photo because isn't that clear! The kid would obviously be a champ I'm sure but on AHB it's an awful photo. :icon_vomit:

- 1. i hope you never change it mark, its a pisser of a photo .

matt

 

[manticle]

that's better mate :icon_cheers:

Ya mum

 

[yardy]

Ya mum

ya sister

 

[manticle]

Is close friends with the chick in your avatar

 

[QldKev]

hey that's my mum in Yardy's avatar

QldKev

 

[fasty73]

Settle boys!!! mmmmmmmmmm boobies!!!!!!

 

[pk.sax]

On a serious note about filtered beer, the barman at "unnamed" pub in Carlton had a few bottles of (I forget but I think it was) Hargreaves kellerbier. Or whoever makes kellerbier around here. The filtered stuff still tasted OK but it was NOTHING special at all. Had lost it's effect and feel completely. Some styles just demand to be drunk cloudy.

This might even be a bread eater's thing. I like very wheaty, yeasty strong smelling bread and also yeasty beer. It's definitely a style and individual preference thing.

wrt homebrew, well.... I leave 1-2 fingers of beer back in my bottles to limit my yeast intake. I don't fancy gout anymore after having bloating cuz some extreme HB drinking sprees.

Oh, and I've noticed that cider tastes better separated from the yeast. I'm almost tempted to figure out a force carving method to improve my cider.