Gelatin - what kind, how much?

[Push Eject]

Doc mentioned using Knox as a fining last Sunday in a brite (why is it spelled that way> or is it?) tank.

What kind and how much? Plain ole Knox?

Cheers,
Charlie

[Henning1966]

just the plain unflavored stuff unless you want a fruit beer

[Homegrown Hops]

Plain Knox gelatin and I think he mentioned using half the package.

HH

[gfoster]

I use one teaspoon for a 5 gallon keg, dissolved in warm water and added to the keg. Drop your temp a few degrees, fine and let the temp rise back up to serving temps (fine on a rising temp).

-- Gary F.

[Push Eject]

I use one teaspoon for a 5 gallon keg, dissolved in warm water and added to the keg. Drop your temp a few degrees, fine and let the temp rise back up to serving temps (fine on a rising temp).

-- Gary F.

You lost me on that one. Could you explain your process further?

Here's where I am at with the understanding I have from everyone:

1. Crash chill my secondary to the neighborhood of 34F.
2. Rack into a vessel (corny, carboy, whatever) on top of some amount of dissolved plain gelatin between 1 tsp and half the package. Perhaps heated to 150F.
3. Leave chilled (between 30 - 40F) for two or three days.
4. Rack to serving keg leaving crud behind.

Yes/no/sort of?

Doc, where are you on this? Chime in, slacker.

Thanks.

[Homegrown Hops]

I would go with Gary's recommendation of one teaspoon. I havent re-listened to the show and am not sure if it was a half package or what the amount was for sure.

HH

[hopbumpingbrewer]

Thanks so much for covering this again. I have a Maibock that I am crashing down to near freezing.

I am going to rack to two 5 gallon bright tanks {Cornys}. I have been a little hesitant to use gelatine. It was more my ignorance of its use than anything.

I am going to the store today, Friday I will probably rack to those for clarifying then to fresh kegs for lagering.

Carlo

[zymurgest]

I usually and customarily use between a tsp and a tbs per 5 gallons of beer, depending on the flocculation characteristics of the yeast. More gelatin is needed when less flocculant yeasts are used. Remember to rehydrate the gelatin for about 10-15 minutes in cold water, then heat slowly till it blooms, or clarifies. At this point, I also add 2 tsp of polyclar, which further enhances the clarity of the finished beer. J. J. Palmer has an excellent description of the entire process at How to Brew. Also, there are kettle finings which help to reduce hot and cold break material, and the only thing I have found that reduces these beyond IM in the kettle, is to use filtration or floatation of the cold bitter wort. I use a hopback for just this purpose, and it not only provides clean wort but further enhances the hop aroma as well.