I wouldn’t risk using it. The gelatin’s job is to precipitate the yeast out of suspension. I don’t know how you could effectively separate the two now. Not saying it’s impossible, but there’d be a lot less worry with new yeast.
+1
No sense risking it, use the fresh yeast. Although if you want to experiment, let us know if it works:)
Thanks. I won’t risk it.
The current yeast is WLP029 so I was looking forward to reusing it. I am brewing an APA. Preferences over US05 or S04?
05 for APA for me.
Couldn’t you make a simple starter (or a shaken-not-stirred starter) and see what happens?
I could but I am lazy and don’t have time for starter.
James Bond starter takes 12-18 hours to be ready, and about 30 min to prep
Beer cold as possible
Disolve gelatin in water
Heat to 150-170°
Rack beer onto gelatin
Or to fix a cloudy beer just pour in filled keg and agitate
Yes?
Why not use the beer instead of water?
No need to agitate.
Yep, it’s what works for me.
I’ve read that this also helps to reduce lagering time. Is this true?
Fining your lager can definitely help it clear a bit quicker, but it’s no substitute for being sure the yeast has had time to clean up diacetyl and other off flavors/aromas. After D-rest I crash the fermenter at ~ 30F for a couple days, then rack onto gelatin or Biofine in the keg, and lager until the beer tastes like I want. It’ll clear pretty quickly this way.
Thanks Jon,
I’m at the end of week 2 of fermenting and day 4 of the D-rest. My final gravity is pretty close to where it should be. Will check again tonight then crash it if all looks good. Probably fine it in a week after that. My first Vienna, so I’m hoping that it turns out.
Thanks for the tips.
Since “we’re not making jello” i assume the only reason for the high temp is to aid in dissolving the gelatin, correct?
The gelatin dissolves easily doing the Bertus thing. I don’t know, different methods I guess. I never wanted to let it boil because I’d heard stories of brewers getting little ‘Jello’ chunks in the first pint or two - didn’t want to chance having Jello floaties. You don’t get that the way I do it because the gelatin doesn’t congeal since it doesn’t boil. The brewers here that boil don’t talk a lot about floaties so it must not be that common.
Here’s my helles bock just transferred from carboy to keg after 3 weeks. Pretty clear already. Added gelatin to keg so should be a brilliant beer when tapped.
Man, love some helles bock.
its beers like th’s that make me want to step up the batch size to 10+ gals ;D
I take the beer from the hydrometer jar…about 8 oz…mix in 1 tsp of gelatin…heat to 150…dump into the just kegged brew warm…kegerate…pull half a glass of trubby…a week later…clear carbed brews…
this is correct, best way it was ever described to me is that you want the jello to get “sticky” you do that by heating it.
If you boil it, then it will “set” just like jello is supposed to do