I’ll bet fining in the keg is a great way to do it. I just dont. I don’t have theories or data points against it. I just like doing it the way I do it. The downside of my method is that I have to go to my LHBS frequently to get yeast, sample beer, shoot the breeze, etc. I don’t go to the barbershop, so that balances it out for me.
I don’t think it matters a bit. Just getting the beer cold as hell before adding it is bigger IMO. One of many things that we can do our own way (to me).
One of these days I’ll give it a try. I’ve been wanting to do APA and Am Stout followed by American Strong and Imperial Stout, using repitches, so that would be a great opportunity.
Yep same
Plus I stopped fining my IPA and apa
Yeah, IPA for sure. Think I’ll cut APA back to 1/2 tsp if any at all.
Did you guys ever get around to doing a real experiment on gelatin fining? I’ve just started using it on some, beers, I’d love to hear more details.
You saw the Brulosophy about it right? Marshall seems to have adopted it now.
I haven’t done my own side by side, but in comparing to my previous batches I’d say basically I can achieve the same clarity and conditioning in a few days versus a few weeks with cold alone.
Beyond that, the improvements you see in some styles that happen over time (i.e. Bock tasting better at 6 months versus 1 month) are still there, but way more subtle in my judgement.
As a quick way to clarify and speed up conditioning I’m a believer. But I would not describe it as a complete replacement for conditioning for me.
I haven’t. I just know it works if used properly. Get the beer really cold first (32ish), then add gelatin mixture per Bertus method, wait 2 days, pump out the sediment, then go. This method really works:
I know it works, I was more referencing Ken’s foam creating/retention thoughts from a while back.
Yeah I’m less is more on this
Sorry, missed the point. Looking to use as little as necessary.
Oh sorry, I misunderstood. So is the experiment you’re looking for related to quantity of gelatin used and potential impacts on clarity as well as head formation/retention?
Sorry if I’m being daft, just want to make sure I’m grokking all of this.
Bingo. If others are finding a sweet spot amount for gelatin I’m of course very interested. First (and so far only) time I’ve used it I used a teaspoon for 5 gallons.
As I understand it, gelatin fining is more about getting rid of chill haze than clearing yeast. So, you need to get the beer down to below 40F for the chill haze proteins to come out of solution and let the gelatin grab on.
I’ve been using 1/2 tsp. in 5.5 gallons in lagers, pils and an English bitters and been getting brilliant clarity and good head and lacing. I chill the beer to 30-35F for 2-6 days, fine and wait a day or two before packaging, as others have suggested.
Gelatin mixed with water creates a positively charged solution, which binds with negatively charged yeast and proteins. I haven’t seen any data to suggest that it is more effective at one than the other. Have you?
It works pretty well for yeast and proteins IME. From the accounts I’ve read lately it works well @ 1/2 tsp/5 gallons so I’m gonna cut back from 1 tsp.
I started out at 1/2 tsp in 5G per the Brulosohpy XBMT. In that article, Marshall cites his friend Brad as the source for the 1/2 tsp. For 5G. I haven’t experimented with using more or less, but 1/2 tsp. seems to work fine for me and have really sped up my lagers (since lager yeast sometimes doesn’t seem to want to clear even at 32F).
I’ve found 1/2 tsp works ok in the fermenter. I’ve yet to try it in the keg.
I can’t relocate the source for the chill haze vs. yeast clearing thing. But gelatin does clear chill haze proteins (beer below 40F) and while it probably clears much yeast it does not clear all yeast. If it did, bottle carbonation with priming sugar would not work.
Edit: Then again, maybe gelatin doesn’t clear all the chill haze proteins. Just enough that the beer appears to be really clear.