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I'll generally use it on my German lagers, which are supposed to be clear enough you can read the Suddeutsche Zeitung through the 1 liter mug. For most others, I don't bother. It'll clear them up! But three to four months' lagering does pretty well, too - I do that for my Oktoberfest.Never used gelatin, always have very clear beer running. I do a 90 minute, aggressive boil, use whirlfloc and either cold crash or hold for a week or so in the keg at 35 or so and transfer to a second keg for serving. Timing is very yeast dependent, but most beers are clear pretty quickly. Yes, if I need something clear asap for a competition or something, I'd use gelatin, but I'f just never found it necessary.