Beer Forum

I made an all-grain Mocktoberfest ale a few weeks ago, was planning on using WLP029 but ended up having to use Wyeast 2565. After pitching I read up that the 2565 stays in suspension an inordinate amount of time, wah. I fermented for two weeks at about 60F, and when I pulled a gravity sample I see what folks were talking about. I've currently been cold crashing for the last three days, and would like to keg and carb within the next three days. What's the best way to try to clear this up quickly to be able to serve in about nine days? Biofine? Gelatin? Something else? I've primarily used US04 and 05 up until now, and had beers that cleared nicely with just cold crashing and a few days in the keg. I think this is going to need something more, suggestions are greatly appreciated....

I've had great results with grocery store Knox gelatin. Add 1tsp to 120F water, mix well, allow to sit covered for 20 mins to bloom, heat to 160F (DO NOT BOIL), stir into 32F beer hot, or add to seconday and rack on top of. Hold at 32F until clear.

Side by side of gelled and non gelled beers using the same yeast.

+1 Gelatin works like a charm!

ThatGeekGuy wrote:I made an all-grain Mocktoberfest ale a few weeks ago, was planning on using WLP029 but ended up having to use Wyeast 2565. After pitching I read up that the 2565 stays in suspension an inordinate amount of time, wah. I fermented for two weeks at about 60F, and when I pulled a gravity sample I see what folks were talking about. I've currently been cold crashing for the last three days, and would like to keg and carb within the next three days. What's the best way to try to clear this up quickly to be able to serve in about nine days? Biofine? Gelatin? Something else? I've primarily used US04 and 05 up until now, and had beers that cleared nicely with just cold crashing and a few days in the keg. I think this is going to need something more, suggestions are greatly appreciated....

What temp have you been cold conditioning at?

Cold crashing at 33-34F

+1 on the gelatin.

ThatGeekGuy wrote:Cold crashing at 33-34F

If possible try to get that down to 29-30 degrees. According to Charlie Bamforth that will speed things up quite a bit, but make sure you don't go too far below that or you will start freezing the beer and form a permanent haze.

Afterlab wrote:below that or you will start freezing the beer and form a permanent haze.

Or make a really tasty Eis-whatever

I'm a fan of the gelatin too. My process is rather different ... two paths, same destination. My method is to preboil the water, let it drop to 150, mix in the gelatin, let it bloom in the keg & rack on top to make sure it's evenly mixed. There's a few ways to do it with good results, choose your favorite. If you google 'Brewing Network Gelatin' you'll probably find a few threads where it's discussed.