Beer Forum

I have some imperial oatmeal stout I am planning on kegging tomorrow. I always use gelatin to fine my beers. I know the stout is not going to "clear" but I want to get as much yeast and trub out as I can without stripping out any flavor. Is gelatin a good idea or should I just give it a little extra time to precipitate out?

sure, go for it

How long has it been sitting in primary for? Why not just let it sit another week for things to settle out a bit?

I typically give my big beers about 4 wks in primary before kegging them.

And as for an Imperial Stout which is already very dark (opaque mostly) I don't see the benefit of gelatin even if it is just to drop out extra proteins, yeast, trub, etc. Time and gravity is all you need for that in a big dark beer like this. Just my 2 cents though.

I kegged it Monday after three weeks. The final gravity was 1.018.

Why use gelatin? The trub should have stayed in the kettle, and the yeast should fall out a week after it's kegged and crashed.

Removing stuff from a finished beer usually involves removing flavor and aroma too. I favor a minimalist approach in that respect. Hazy beers are all the rage now. One local brewer is even using a hefe type yeast to keep more aroma/flavor in their finished ales! That's a bit weird to me, but what do I know?

Charlie

Charlie wrote:Why use gelatin? The trub should have stayed in the kettle, and the yeast should fall out a week after it's kegged and crashed.
I favor a minimalist approach in that respect. Hazy beers are all the rage now. One local brewer is even using a hefe type yeast to keep more aroma/flavor in their finished ales!

Charlie

I agree with you, Charlie. I think hazy=lazy. I don't want to filter it for sure, but wasn't sure whether gelatin would be a good idea or not. I think i will skip it altogether.