Gelatin in the keg

[Dirk McLargeHuge]

I've been using gelatin in the keg just very recently, and have been finding it jaw-droppingly effective. I mean literally jaw dropping. Before, I had tried isinglass, super-kleer, and other stuff, asuming that low tech knox gelatin wouldn't do as good a job. Boy was I wrong.

I'm even more excited to try this primary technique. How cool to transfer sparkling or near sparkling beer to the keg.

I also use isinglass in the kettle, depending on the beer. I generally don't use it or gelatin in anything dark., like stouts or porters.

[dags]

so were just talking about regular gelatin here? like the stuf you get from the supermarket (withough the flavoring of course, still putting orange flavored gelatin into a beer could be interesting)

[Dirk McLargeHuge]

Yes. Knox unflavored gelatin. From the grocery store. As Brian Hunt says, Use local ingredients.

[dags]

So as I'm in Australia I need to add a packet of Koala flavoured gelatin as this is obviously what would have happened if barley was native to Australia

Yes. Knox unflavored gelatin. From the grocery store. As Brian Hunt says, Use local ingredients.

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[brewcrew]

I had a cloudy brown ale that I split into 2 - 2.5 gallon cornies (1 with the spicing protocol similar to Bug's Oatmeal Cookie beer and the other fermented with maple syrup and raisins). I always read 1/2 a pack of gelatin to clear but wasn't thinking about the smaller 2.5 gallon size and used a 1/2 packet on each keg. What effect would using too much gelatin have on the beer? I have pulled about 10 pints off one of the kegs and the beer is still thick and cloudy as can be. Did that much drop out that the 10th pint would still be cloudy or did the extra gelatin screw something up?

Ha! Poured a pint yesterday and the beer is pretty damn clear. Not sure why it took about 10 pints for it to run clear. Any ideas?

[Dirk McLargeHuge]

So as I'm in Australia I need to add a packet of Koala flavoured gelatin as this is obviously what would have happened if barley was native to Australia

Yes. Knox unflavored gelatin. From the grocery store. As Brian Hunt says, Use local ingredients.

[TimmyR]

Just to follow-up....I have 2 carboys of APA I want to clear but cannot cold-crash for at least a another week (2-weeks dry-hopped). I am thinking about hitting both with gelatin without cold-crashing then kegging. Is this a better option or am I better off kegging and cold crashing when I add the gelatin? From what I read the gelatin is good to go if just left in the keg.

Glad to see Vinnie's comment fired up this discussion...