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Author Topic: Gelatin Technique  (Read 1599 times)

Offline JohnQ

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Gelatin Technique
« on: May 06, 2011, 09:36:45 PM »
I've now read about the 50th way of using gelatin that I have found on the know-it-all-net, how about you with experience in using describe your process here...
I've seen everything from 1.5 grams to a tablespoon with boiling water on top, starting with cold water, pitching hot, pitching cold, in the keg first, only in the secondary.
Perhaps there's more of a consensus among us.
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Offline Richard

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Re: Gelatin Technique
« Reply #1 on: May 07, 2011, 12:58:36 PM »
I use a packet of the stuff (I forget how big they are), mix it up per the package directions, and pitch it cold into the primary (note: you won't be re-using the yeast if you do this).
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Offline Richard

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Re: Gelatin Technique
« Reply #2 on: May 07, 2011, 12:59:21 PM »
I found it tends to rip out a fair bit of the aroma on its way, so don't do this after dry-hopping or if you've got a particularly aromatic beer.
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