How To - Gelatine

Discussion in 'General Brewing Techniques' started by Jye, 30/3/08.

 

  1. TidalPete

    BREWING BY THE BEACH

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    Posted 28/6/17
    Gelatin is a great way to add a quick clarity to your beers as long as you don't add to keg & then transport party-wise (or even disturb the keg in any way).
    Transported to a party back in the day with very embarrassing results & have learnt the lesson forever.:thumbsdown:

    Gelatin in the fermenter is a much better option as long as you keep it out of the keg when transferring after cold crash

    AN EVEN BETTER option if you're not pushed for time is to forget the gelatin altogether & just cold crash for a few days before transferring to keg.

    My 2 cents.

    Edit ---- The longer you cold crash the better the results.
     
    Last edited: 28/6/17
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  2. mtb

    Beer Bod

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    Posted 28/6/17

    Photos of what.. the beer?
     
  3. mtb

    Beer Bod

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    Posted 28/6/17
    Shot a Coopers label through my gelatin'd LCBA clone.
    [​IMG]
     
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  4. TidalPete

    BREWING BY THE BEACH

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    Posted 28/6/17
    Clarity average. Head not so good though. (no emotocon to express my sympathy)
     
  5. mtb

    Beer Bod

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    Posted 29/6/17
    Yeah shame about the head on this one
     
  6. shacked

    I like beer

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    Posted 29/6/17
    Now that's a bright ale.
     
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  7. Andy_27

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    Posted 13/9/17
    I just gelatined my first brew, following the thread with about 1 teaspoon in 200ml water brought to 75 degrees. Holy Crap, the difference it made!! I added it to a keg of IPA and after 24 hours poured off the first 500ml of so which was pretty cloudy. But after that, its amazing! Not quite crystal yet, but Im sure in another couple of days it will clear a bit more. I cant recommend gelatine enough now!
     
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  8. laxation

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    Posted 21/9/17 at 2:30 AM
    Is there anything wrong with re-using a yeast cake if you have used gelatine? (planning to completely dump a new brew on top of one fermenter and take a big cup from another)
     
  9. mtb

    Beer Bod

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    Posted 21/9/17 at 2:38 AM
    I've done it a few times mate, haven't noticed an impact to attenuation or speed
     
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  10. wide eyed and legless

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    Posted 21/9/17 at 3:07 AM
    I used to use gelatin, haven't used it in a while now, cold crash at -1 for 48 hours and let everything drop out. No noticeable difference between a beer cleared with gelatin and one without.
     
  11. mtb

    Beer Bod

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    Posted 21/9/17 at 4:02 AM
    Gotta disagree WEAL. At least in my own experiences doing the same, I can achieve crystal clear clarity in the glass with gelatin but the same via a simple CC takes weeks. If there's a secret to be known here I'm all ears..
     
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  12. wide eyed and legless

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    Posted 21/9/17 at 4:43 AM
    Dr Charlie Bamforth did a podcast about beer clarity and haze, depending on the strength of the beer either -1 or -2 for stronger beers for 2 days, no need to stuff around with clearing agents.
     
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  13. malt and barley blues

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    Posted 21/9/17 at 7:08 AM
    Always respected what Charlie has to offer, a mine of valuable information.
     
  14. Bribie G

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    Posted 21/9/17 at 8:26 AM
    Since the recent widespread availability of Biofine Clear - particularly for keggers - I'd suggest that conversations about gelatine have now moved into the realm of "should I buy a Leyland P76 for bigger boot space?".
     
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  15. laxation

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    Posted 21/9/17 at 8:48 AM
  16. Bribie G

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    Posted 21/9/17 at 8:51 AM
    Basically yes, I just did a transfer into keg about two hours ago and tipped in a capful of Biofine before the racking so that it swirled up into the beer. Should be crystal clear in two days.

    However one difference is that Biofine works best at as close to zero degrees as possible, while gelatine works ok at most temperatures.
     
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  17. Andy_27

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    Posted 21/9/17 at 9:53 AM
    I agree. I've cold crashed at -1 to -2 for several days and chill haze is still very much there. Since I'm now an expert on gelatine having used it once, I can say that gelatine after 24 hours was freakn amazing! After 2 or 3 days, almost crystal clear in an IPA.
     
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  18. wide eyed and legless

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    Posted 21/9/17 at 10:18 AM
    Are you doing a protein rest? A good rolling boil? Rapid chilling of the wort? What is your MO?
    After 2 days at -1 or 2 C my beer is clear without any additives so your process is obviously different to mine.
     
  19. Andy_27

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    Posted 21/9/17 at 10:29 AM
    No protein rest because I did it once and it caused problems with my urn cutting out due to excess gunk build up on the element. Other than that, my boil is good and I get no difference no chilling or using an immersion chiller.
     
  20. wide eyed and legless

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    Posted 21/9/17 at 10:34 PM
    If you watch the Charlie Bamforth link I posted he explains the different factors of where the haze comes from, pH not right, polyphenols from the grain and the hops, protein and starch from grains and adjuncts so getting the mash right is important. The other thing I don't do is dry hop, I go along with final hop additions into the whirlpool. Two days and my beer is clear, as I said I used to add gelatin and now I don't, does the beer taste any different, not as far as I am aware. But not adding the gelatin is reducing any further risk of oxidization.
     

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