Clarity vs Time

Richard · February 24, 2012, 08:31:46 PM

Ok, so I'm wondering - if you have "crystal clear" beer, how long does it take you to get there?

Please state what temperatures you use, whether or not racking is involved, finings, etc.

carmstrong · February 24, 2012, 10:25:12 PM

The nice clear pale ale that you tried was in the carboy for a month. Temperature would have been around 11c for the last week.

Chris Craig · February 24, 2012, 10:26:31 PM

Very much interested in this myself.

TomFogarty · February 24, 2012, 10:28:57 PM

My first batch of beer (pale ale) was in an oak cask for secondary for 30 days and it was kept quite warm; perhaps 22 or 23 degrees. After a month in the bottle is was clear as anything, it was kept at roughly the same temperature all through its conditioning. I used no finings and did not filter

Dave Savoie · February 25, 2012, 07:12:32 AM

Serving Temp + Gelatin for 48 Hours and BAM crystal clear

Richard · February 25, 2012, 10:19:20 AM

Dave how much difference do you find the gelatin makes? I've had some seriously mixed experiences with the stuff. Sometimes it works a charm, other times it does sweet FA.

My somewhat-educated guess is that it works best where your haze is as a result of tannins; if you combine that with a kettle fining like whirlfloc then that ought to work. If you're dealing with a yeast/starch(e.g. weissbier)/pectin(e.g. fruit beer) haze then this isn't going to do much good, but then often times those styles have adapted to include the haze anyway.

This thread is really me just trying to motivate myself to start using gelatin again for some beers, as I stopped for a while to appease vegetarian interests... after the cream ale came out looking like murky bathwater I'm likely to re-introduce gelatin.

Dave Savoie · February 25, 2012, 10:26:29 AM

I Added Gelatin to a Raspberry Wheat made with 3086 and it was crystal clear after 48 hours and its always the same I heat my water to boiling add gelatin and let cool until 80F then add to wort you need to give the gelatin time to bloom

WJShaw · February 25, 2012, 10:36:17 AM

I use a Eurofilter with a coarse filter plate as I am kegging - no waiting, no additives.

Richard · February 25, 2012, 10:53:22 AM

WJS: got a link, and could you post before/after shots some time?

WJShaw · February 25, 2012, 10:57:03 AM

I'll take pics of my next batch

Richard · February 25, 2012, 10:59:43 AM

Thanks man.

Chris Craig · February 25, 2012, 11:01:05 AM

Quote from: "Dave Savoie"I Added Gelatin to a Raspberry Wheat made with 3086 and it was crystal clear after 48 hours and its always the same I heat my water to boiling add gelatin and let cool until 80F then add to wort you need to give the gelatin time to bloom

I thought adding gelatin to boiling water caused it to clump up. You add it when the water is actually boiling, or after it's cooled a little bit first?

Dave Savoie · February 25, 2012, 11:34:27 AM

well at 190F basically as soon as you take it off the heat

Tony L · February 25, 2012, 11:52:27 AM

I use a tablespoon per five gallon batch.

Mix it with hot tap water in a sauce pot, about 1 cup of water per tablespoon.

Stir it up and let it sit for 20-30 minutes to hydrate and bloom.

Put the pot on the stove and heat until it looks like it's about to start boiling...don't boil.

Cool slightly (I put my pot in a cold water bath).

Add it to the secondary or keg as you're racking your beer.

WJShaw · March 03, 2012, 11:41:35 AM

Festa Brew Cream Ale

The unfiltered beer was sitting for approximately 15-20 mins during filtering, you can see there is some settling in the bottom already.

Used a Eurofilter with coarse red wine filter plates and Co2 to push from keg to keg.

Wasn't sure if the filter was going to be able to handle the pressure from the Co2 but, it's worked great no leaks at all.

Richard: I just realized the "red light" your were talking about at the Garrison, must be my Iphone case?