Gelatin

Mark Farrall said:
And I'm planning to buy a couple of kegs this week for bulk aging sours. With those I'd transfer half the keg out each year and I definitely want to leave the crap in the bottom for the next batch. Hmmm, may have to take this more seriously.
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Or rack half to fresh keg to (I'm guessing) mix your sours rack rest off trub we gotta remember autolosis man I love spell check...
One thing to be wary Is krausen or hop debris possibly faking onto floating dip tube. But I suppose easily cleaned and swapped with another keg lid.
The cheapest stainless fermentor I can see on Aussie Market is $150 A cornie keg is a third that coast of second hand...
Heck Sorry Craig for the thread derail wopps:rolleyes:.
 
Yep, it was going to be cornies. Ferment in the normal fermenter and then transfer to the keg after 1-2 weeks, leaving most of the trub in that, so it shouldn't be that big in the keg. I'll be adding some oak chips to give some of the beasties a home, so need to make sure they won't clog the dip tube.

Thinking this will be a perpetual bulk aging. Replace 50% every year with new wort (or beer if I need to push it in a different direction). I could probably just trim the dip tube to about 60% of it's size as I'm not planning to remove more than 50% unless it becomes a dumper and at that point the dip tube length is academic.

What thread derail? ;)
 
Ya! What thread derail?

All good guys, no worries
 
Just coming back to this folks.
It is time to cold crash my black IPA.
I have a crap ton of head space in my fermenters, and the airlocks allow the necessary air back in during cold crash, never had a suck back issue, and have never had an oxidization issue when cold crashing.
For the water I am going to use to dissolve the gelatin, I plan to boil it first to drive off the oxygen, then add it to the fermenter once it has reached near freezing temp.
My thinking is that if I can get it to drop clear in the fermenter, why wouldn't I?
Is this a good plan?
 
I crash to 42F for a few days to drop clear before kegging. I've always just put the gelatin in room temperature filtered water and nuked to about 170F. Once I get a keg filled, I dump it in, put the keg in my keezer (set to 38F) and purge the head space with CO2 several times. Never had a problem with oxidation. I mainly use gelatin in beers when I want them to be brilliant and don't usually bother with it in IPAs and dark beers.
 
Gelatin work a treat, I hadn't thought of kegging and chilling without pressurizing entirely. That's a better method than what I've been doing.
 
Craigerrr said:
Just coming back to this folks.
It is time to cold crash my black IPA.
I have a crap ton of head space in my fermenters, and the airlocks allow the necessary air back in during cold crash, never had a suck back issue, and have never had an oxidization issue when cold crashing.
For the water I am going to use to dissolve the gelatin, I plan to boil it first to drive off the oxygen, then add it to the fermenter once it has reached near freezing temp.
My thinking is that if I can get it to drop clear in the fermenter, why wouldn't I?
Is this a good plan?
Click to expand...
You certainly can. Before kegging it was my go to method.
 
Set the fermenting fridge to 1C earlier, will add the gelatin in a couple days when it cools down (10g takes a bit longer to chill than 5g), then leave it for a few more days. Probably keg it Friday or Saturday. I am actually going to bottle half of the batch, so doing the gelatin in the fermenter makes the most sense.
 
That should do it just right. No worries mate.
 
Craigerrr said:
Set the fermenting fridge to 1C earlier, will add the gelatin in a couple days when it cools down (10g takes a bit longer to chill than 5g), then leave it for a few more days. Probably keg it Friday or Saturday. I am actually going to bottle half of the batch, so doing the gelatin in the fermenter makes the most sense.
Click to expand...
No rush Craig your not going anywhere:D!
 
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