Beer Forum

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?

brewcrew wrote: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?

How long has it been since you kegged the beer? SHould give it a few weeks to clear it's self.

I curious about this gelitan stuff too. I have read of people using anything from a half tsp. to a whole pack. I have a couple lagers I might fine, but don't know how much to use. I just looked it up on morebeers site and they say to use 1/2 tsp. in a 1/4 -1/2 cup of boiled water per five gallons. Let the keg/fermentor sit a couple of days and rack off.

bigdan wrote:I curious about this gelitan stuff too. I have read of people using anything from a half tsp. to a whole pack. I have a couple lagers I might fine, but don't know how much to use. I just looked it up on morebeers site and they say to use 1/2 tsp. in a 1/4 -1/2 cup of boiled water per five gallons. Let the keg/fermentor sit a couple of days and rack off.

That's what I do in the fermenter.

bigdan wrote:I curious about this gelitan stuff too. I have read of people using anything from a half tsp. to a whole pack. I have a couple lagers I might fine, but don't know how much to use. I just looked it up on morebeers site and they say to use 1/2 tsp. in a 1/4 -1/2 cup of boiled water per five gallons. Let the keg/fermentor sit a couple of days and rack off.

1/2 tsp is perfect and about a half cup. When you are ready to keg your beer put a 1/2 tsp of gelatin in a 1/2 cup of water and let it sit for about a half hour, longer is fine. When you are ready boil it, usually I do it for about 30 seconds to a minute, Don't want to boil it to long or it will start to get thick like jello. When you boil it it will smell pretty bad but don't let that scare you. Take it off the heat and I throw it into my keg and then rack on top if that. I put it in first to insure a good mix.

Cheers

It has been in the keg and in the fridge for about a month and I am still getting very hazy, thick pours. This is the 1st beer I have brewed that actually has looked like it needed filtering.

brewcrew wrote:It has been in the keg and in the fridge for about a month and I am still getting very hazy, thick pours. This is the 1st beer I have brewed that actually has looked like it needed filtering.

Gelatin will work on yeast, not proteins. To get rid of protein chill haze, you will need to filter.