Using gelatine for fining

[WelshPaul]

Hi folks,
I've seen some talk of people using gelatine in the wort to act as a clearing agent; is this the same leaf/powder gelatine that can be bought in the home baking section of supermarkets? If so, is it just a case of dissolving it as per its instructions and adding it to the cooled wort?

 

[graysalchemy]

Yes it is. I dissolve it in some water heated to about 80c, this is hot enough to pasteurize it but not hot enough to form beer jelly. Then just pour it in and gentle stir.

 

[anthonyUK]

I used one sheet for 2 23l brews recently and they dropped clear in a couple of days.

 

[WelshPaul]

Cool, thanks. Need to avoid beer jelly!

 

[BarnsleyBrewer]

Hi folks,
I've seen some talk of people using gelatine in the wort to act as a clearing agent; is this the same leaf/powder gelatine that can be bought in the home baking section of supermarkets? If so, is it just a case of dissolving it as per its instructions and adding it to the cooled wort?

Do you mean wort as in before you ferment??? :hmm:

Wort is before you add yeast and ferment, you must mean adding to the ale after fermentation.

Kev

 

[graysalchemy]

Good point Kev I didn't read that properly.

It should be added to clear the beer after fermentation to drop the beer bright. Do not add before you have fermented the wort.

 

[WelshPaul]

So add after primary fermentation?

 

[graysalchemy]

Yes. And I only use it if the beer needs it. I usually find leaving it for a week after primary somewhere cool or on a concrete /stone floor will drop it clear, admittedly a little more difficult in this weather.

 

[BarnsleyBrewer]

So add after primary fermentation?

Hi Paul, :thumb:
When bottling I leave the brew for around 14-16 days in a screw top wine fermenter under airlock then when bottled it's virtually clear with enough yesties to sort the carbonation out...

Good yeasts to bottle with are Nottingham & S-04. :thumb:

BB (Little pud)