Gelatin Question

[TechBrew (Richard)]

Blooming = Sprinkle the dry gelatin on the water surface and let sit five minutes.

https://bakingbites.com/2016/07/how-to-bloom-gelatin/

OK, it looks like this is a way to avoid clumping when using room temperature water. I thought perhaps there was some chemical change going on, but I guess not. When I mix the gelatin into warm water I don’t have a problem with clumping. It all seems to dissolve nicely, so I guess if that is the case I can proceed right away (as I have been doing).

[system]

As our Munich Helles is now commercial quality clear, absolutely sparkling clear, we have added gelatin to a recently kegged brew of Kolsch.

But this time instead of water, we used sterile hopped wort for the medium. Added the gelatin at 72 degrees, let it “bloom”, mixed it in thoroughly. Then heated it up to 145 degrees F, and dumped it into the keg of Kolsch, which is 32 degrees.

Hoping for good results. Note that Wyeast claims this yeast requires filtration or extra long lagering to become clear.

[Village_Taphouse]

Not sure if it was mentioned already but one tip is to make sure you’re adding the gel solution to COLD beer.  The haze forms when the beer gets cold so you want to attack it at the right time.  I know there are all kinds of other clarifiers out there but a simple gel solution has always worked well for me.

[system]

@Village_Taphouse

Not sure if it was mentioned already but one tip is to make sure you’re adding the gel solution to COLD beer.  The haze forms when the beer gets cold so you want to attack it at the right time.  I know there are all kinds of other clarifiers out there but a simple gel solution has always worked well for me.

That is a fine looking beer! And our Helles now looks as clear. I’m sold on gelatin. Yes, add it to cold beer, 38 or colder.

Might help myself to some of those nuts…

[Village_Taphouse]

LOL.

I have a bud who likes Biofine for clarification.  I also have another colloidal silicon dioxide solution that I got on Amazon.  You apply it twice… once where you agitate the solution (shake, stir, etc) and then again 24 hours later without agitation.  I tried it a few times differing my process and it never seemed to work.  Plus… it required TWO applications instead of one.  So I stick with gel solution because it just seems to work for me.  Another piece of this is making sure that as little trub goes from kettle to fermenter as possible.  If you can get mostly clear wort going into the fermenter you will have an easier time getting things to clear downstream.  Cheers.

[HopDen]

As our Munich Helles is now commercial quality clear, absolutely sparkling clear, we have added gelatin to a recently kegged brew of Kolsch.

But this time instead of water, we used sterile hopped wort for the medium. Added the gelatin at 72 degrees, let it “bloom”, mixed it in thoroughly. Then heated it up to 145 degrees F, and dumped it into the keg of Kolsch, which is 32 degrees.

Hoping for good results. Note that Wyeast claims this yeast requires filtration or extra long lagering to become clear.

Which yeast are you speaking of?

[system]

@HopDen

As our Munich Helles is now commercial quality clear, absolutely sparkling clear, we have added gelatin to a recently kegged brew of Kolsch.

But this time instead of water, we used sterile hopped wort for the medium. Added the gelatin at 72 degrees, let it “bloom”, mixed it in thoroughly. Then heated it up to 145 degrees F, and dumped it into the keg of Kolsch, which is 32 degrees.

Hoping for good results. Note that Wyeast claims this yeast requires filtration or extra long lagering to become clear.

Which yeast are you speaking of?

Wyeast 2565
This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.