Gelatin Fining

Discussion in 'General Brewing Discussions' started by Nosybear, Mar 19, 2019.

  1. Nosybear

    Nosybear Well-Known Member

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    Here's my procedure for fining using gelatin:

    1g unflavored gelatin plus 2 oz (60 ml) water per gallon of beer.
    Pour the cold water into a pan. Sprinkle the gelatin over the surface. Let the gelatin rehydrate 15 0 30 min.
    Stir completely, leaving no clumps.
    Heat the solution to 160 degrees F (70 degrees C).
    Add to cold (<= 35 degrees F/2 degrees C) beer. Agitate or swirl the carboy to mix.
    Rest 2 - 3 days then package.

    I don't remember where I got it but it works better than 1/2 tsp in 6 oz water....
     
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  2. Craigerrr

    Craigerrr Well-Known Member

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    Thanks nosy! Almost too damn easy, I will try that with the batch I have fermenting now
     
  3. Ozarks Mountain Brew

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    I actually heat the water then add the gelatin, stir in the cup and dump as soon as I can, it will foam like crazy if your beer is carbing so have the lid ready
     
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  4. Trialben

    Trialben Well-Known Member

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    Will be adding some geletin to a carbed lager tomorrow (Not my usual method) so will keep this in mind thanks Oz!
     
  5. Nosybear

    Nosybear Well-Known Member

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    I don't think the order of heating is critical, as long as you don't heat too much past 160 degrees F. Overheat and you're making jell-o, not finings.
     
  6. Hawkbox

    Hawkbox Well-Known Member

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    I just do about 1/2tsp(ish) to around 250ml of water and nuke it in the microwave until the gelatin clears. Getting it hotter has never given me any trouble.
     
  7. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    Same here. I boil a cup of water, remove it from heat, add 1 teaspoon of Knox gelatin, mix well, dump into ice cold beer, gently stir into ice cold beer. Done.
     
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  8. Nosybear

    Nosybear Well-Known Member

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    That way works, too. Mine's scalable to different batch sizes.
     
  9. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    I forgot to mention it's for 5 gallons.
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    My vessels are all roughly 5 gallons so scaling isn't really an issue for me.
     
  11. Trialben

    Trialben Well-Known Member

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    So I've been thinking about this briefly maybe it's not the amount of water that matter but the amount of geletin used in the running process. What do youse think? For instance I was just doing my 1/2 teaspoon to 1/2 cup boiled water mix ratio and though hey maybe brulosophy uses this amount because it's easy to remember why can't I just do 1/2 teaspoon geletin to 100ml of water that wall less water in my previous (hopefully) lager!

    I do recall their geletin exbeeriment where they used i think teaspoon of geletin to fin the beer and it had reverse affects and the beer wasn't as clear as the one with 1/2 teaspoon.

    Anyhow just thought I'd throw that out there and see what comes back.
     
  12. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    I use 1 tsp per cup, but I have reduced the amount of water to 2/3 cup or so without seeing any ill effects. I always use at least 1 teaspoon and have great results. Adding 1 cup of water to 5 gallons diluted the beer by a little over 1%, I try not to worry too much about it. I doubt you could taste the difference.
     
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  13. Nosybear

    Nosybear Well-Known Member

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    As long as you can get the gelatin into solution, I don't think the concentration of the solution is an issue.
     
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  14. Shepington

    Shepington Member

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  15. soccerdad

    soccerdad Active Member

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    I do 1g gelatin per gallon of brew. I like the 60ml water per gram of gelatin. Stealing it I do a fair number of 3 gallon batches, so 3g gelatin to 180ml water. I usually nuke the water and wait for it to get to 150f. I don't fine a lot of beers .. just lagers.
     
  16. Mark Farrall

    Mark Farrall Well-Known Member

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    In this and the last thread I've seen 1 mL per gallon and now 1 g per gallon. Just give up that antiquated set of measurements and come and join us in the land of metric sunshine and rainbows! You know you want to.
     
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  17. Ward Chillington

    Ward Chillington Well-Known Member

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    Thanks for the posting Nosy!

    At what point in the fermentation cycle is this going into the carboy?
     
  18. Ozarks Mountain Brew

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    mine is similar, I make 2 full kegs per batch of beer and divide one packet in two, one for each it might be a little more than a teaspoon I haven't measured, then heat up a old fashion whiskey glass 3/4 full in the microwave, stop at 150F
     
  19. Nosybear

    Nosybear Well-Known Member

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    Last step before packaging. Add it to cold beer 3 days before you're bottling or kegging.
     
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  20. Nosybear

    Nosybear Well-Known Member

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    Having lived metric, I couldn't agree more.
     

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