From the HBD Archive
From: stevie@spss.com
Subject: Gelatin Finings...
Date: 1992-03-25 17:43:14 GMT

David Klein <PAKLEIN@CCIT.ARIZONA.EDU> writes:

> In my last two batches (pale ales) I have had a problem with a haze in
>the bottle that takes up to 2 months to settle out. This is a recent
>problem and in the past my beers have become clear within a couple of weeks.
>The haze does taste like yeast, and thus gives an off flavor 'til its gone.

> SO, I plan to try geletin in my next batch, which is new for my beer.
>What I don't understand though, is if I add it before botteling, and if it
>removes yeast and other heavy organic types, will there be enough yeast left
>around for bottle conditioning? Has anyong tried this before, and how has it
>worked for them?

If you're going to use gelatin finings, use them in secondary fermentation
prior to bottling. For a five gallon batch, dissolve a teaspoon of finings
into 10-12 ounces of cool water (dissolves in about 20-30 minutes), then
heat the mixture to about 180F (don't boil) before adding to your secondary.
Then rack out of secondary to your priming vessel per usual. I have routinely
used finings for ales in secondary and never had any problems with bottle
conditioning.

Frankly, many argue that the value of finings may be marginal, and that improved
clarity may be simply due to the use of a secondary fermenter. If you are not
racking to a secondary fermenter after your week or so of primary, I can't
recommend it enough. If you are, perhaps your racking technique needs a minor
adjustment. Make sure that your racking tube is elevated off the bottom of
your primary fermenter so you don't carry the trub, etc. with you to the next
container. There's still enough yeast, etc. in suspension that will fall out
during secondary. Granted, many homebrewers are afraid of multiple transfers
because of the increased risk of infection, but if your sanitation techniques
are sound you'll get a much better beer.

There are many reasons why a beer can be hazy. Given your description of a
temporary condition that clears with no off-flavors, however, I'll stick with
the above recommendation. If your racking technique is sound and you are
already using a secondary fermenter, then other possibilities can be examined.

Cheers.

- ----------------------------

Steve Hamburg Internet: stevie@spss.com
SPSS Inc Voice: 312/329-3445
Chicago, IL 60611 Fax: 312/329-3657

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