I basically use the same process as you. However, I usually add the gelatin to my fermenter during cold crash that way I can transfer clearer beer to the keg and don’t have to dump as much over the first pour.
I have never used gelatin but I’m thinking I might give it a try because the last lager I did was only clear for like the last 6 pours before the keg kicked. Great video.
Thanks. I've had a lager like that too. Gelatin works great, and I would also try vorlaufing a bit more if you don't do that long you can get that permanent haze. That really helps clarify later. Let me know about your next batch!!
I know several people that switched to the floating dip tubes... But to me, those are just more things to clean. I don't mind pitching the first pint of junk.
Yes but not by much.. wheat beers are supposed to be a bit hazy. Anything with a high volume of wheat or oats or rye will have less clarity, but that's common for the style. All things will clear over time though as it gets cold.
problem with gelatin is it takes all the flavour with it, if you want clear beer take a better look at the yeast and experiment with high floculation yeasts they tend to clear up really well
I don't have to use it often, but I haven't had an impact on flavor at all using it. If anything maybe aroma, but honestly don't think even that has changed when I use it. I agree though that yeast choice has a high impact on clarity.
Hi Dennis, any thoughts on propane burners? My stove barely did the job and I'm thinking I need a propane burner but I get mixed information on what is good. So I figured I'd come ask you. :-D
Yes. Not all burners are the same. This is the exact one that I have And it works amazing! Never had any issues. Bayou Classic High Pressure Cooker/Burner amzn.to/3grC5qV
Good question, in my opinion you need to be able to chill it in order to use gelatin. I would think over a long period of time it would fall out in warm beer, but youll need the cold temperatures to drop the particles to the bottom right away. I've never added gelatin to a warm fermenter, If you want to use gelatin before bottling, I would try and cold crash the entire fermenter with gelatin first then transfer to a bottling bucket and bottle as usual.
This is another good tip, especially for brewers using a large percent (more than 25%) of wheat, oats, flaked barley, or rye. Most malts do not require a protein rest, as they have had a high degree of breakdown during the malting process. Depends on your source and grains, but definitely would not hurt if someone has consistently cloudy beer.
@@CityscapeBrewing it is often said that a protein rest is unnecessary with today's malts. but from a purely mathematical point of view, this is not correct! Today's malts have a modification - kolbach index - of 35 to 50%. this means that 35 to 50% of the total protein is already soluble. on the other hand, this also means that 50 to 65% of the total protein is still undissolved. if you don't do a protein rest, 50 to 65% of the protein would simply be precipitated during the boiling process. However, protein makes up more than 90% of the beer's taste. only with dissolved protein can dextrins taste sweet. dextrins without protein taste like nothing. the brewer's task is to dissolve as many malt substances as possible in order to get as much flavour into the beer as possible - after all, you want to brew beer and not hopped mineral water with a little alcohol. a high modification only shortens the duration of the protein rest, but does not make it unnecessary. another incorrect assumption is that a thick mash would be better than a thin one. the brewing water is the solvent with which we want to dissolve the malt substances. the more solvent we use, the more malt components we can dissolve out of it. if the mash is very thick, it means that we have a poorer protein solution because there simply isn't enough solvent to dissolve all the protein - so even a highly modified malt is of no use. If we want to brew a high-quality beer and have a high brewhouse efficiency, we have to dissolve as much protein as possible, preferably all of it, nothing should be wasted. protein rest isn't equal to portein rest. it's the same procedure as with saccharification. high temperature, long molecule chains, low temperature short molecule chains. short molecule chains are mostly amino acids that are needed by the yeast. but long molecule chains give and aroma and a nice firm foam on the beer. unfortunately, they also lead to beer cloudiness. a protein rest at 56°C(133°F) results in predominantly long molecular chains and few short chains. this makes for an extremely intense beer with an extremely firm and long-lasting foam. however, this also makes the beer quite cloudy if you don't use finings. a protein rest at 48°C(118°F) results in predominantly short molecular chains, this has exactly the opposite effect than at 56°C: no foam, no body, but a very clear beer. this is not what we want, even if a clear beer is always good, the taste quality would be poor. as brewers, we have the task of finding a middle ground between the two extremes - just as with saccharification, 62°C (144°F) makes predominantly fermentable sugars and 72°C (162°F) makes predominantly unfermentable dextrins. we have exactly the same procedure with the protein rest. a good middle ground is 52°C(126°F), which produces clear beer with a good body and a beautiful, fine-pored and long-lasting foam. If you mash very thinly, you can dissolve more protein that has already been dissolved by the malting plant during the germination of the barley, because there is more solvent (brewing water). 3 litres of water per 1 kg of malt is the lowest limit. 5 litres of water per 1 kg of malt is good enough to dissolve quite a lot of malt substances. of course, enzyme reactions take place more quickly when the mash is thicker. but what is produced also wants to have enough space to be dissolved in liquid. think of it a bit like cleaning a window. a drop of water on a dirty windowpane doesn't loosen any dirt. a bucket full of water is a completely different matter. if you also soak it, the windowpane is clean in no time at all and we have solved all the dirt.
The good news is... It falls right to the bottom collecting additional protein along the way... So you suck it out with your first pint and it's all gone... It doesn't stay in your beer.
I basically use the same process as you. However, I usually add the gelatin to my fermenter during cold crash that way I can transfer clearer beer to the keg and don’t have to dump as much over the first pour.
Yep. That is also the process people should use if they are bottling, I should have mentioned that. Definitely can do before kegging.
Great vid.You can also transfer the gelatin oxygen free if you've got a carbonation cap on a coke bottle,etc.
Thanks. That's true!
I have never used gelatin but I’m thinking I might give it a try because the last lager I did was only clear for like the last 6 pours before the keg kicked. Great video.
Thanks. I've had a lager like that too. Gelatin works great, and I would also try vorlaufing a bit more if you don't do that long you can get that permanent haze. That really helps clarify later. Let me know about your next batch!!
I lean my leg a bit to create a place for the sediment to go. I know someone who cut off the tube. Nice video!
I know several people that switched to the floating dip tubes... But to me, those are just more things to clean. I don't mind pitching the first pint of junk.
Why do you mix it with water and not just pitch the dry packet straight into the keg? Just curious! 🇮🇪
It makes sure it fully dissolves and doesn't stick to the top sides of the keg or fermenter.
Nice. Will gelatin clear wheat beer? Lots of protein haze in the wheat
Yes but not by much.. wheat beers are supposed to be a bit hazy. Anything with a high volume of wheat or oats or rye will have less clarity, but that's common for the style. All things will clear over time though as it gets cold.
problem with gelatin is it takes all the flavour with it, if you want clear beer take a better look at the yeast and experiment with high floculation yeasts they tend to clear up really well
I don't have to use it often, but I haven't had an impact on flavor at all using it. If anything maybe aroma, but honestly don't think even that has changed when I use it. I agree though that yeast choice has a high impact on clarity.
Hi Dennis, any thoughts on propane burners? My stove barely did the job and I'm thinking I need a propane burner but I get mixed information on what is good. So I figured I'd come ask you. :-D
Yes. Not all burners are the same. This is the exact one that I have And it works amazing! Never had any issues. Bayou Classic High Pressure Cooker/Burner
amzn.to/3grC5qV
@@CityscapeBrewing Thanks! For some reason CZcams didn't let me know that you had answered. That's the one I will get then. :-D
I did this when I transferred to the Keg a month ago and my beer is still very cloudy. Can I do it again using your process?
Yes. It will not hurt to do it again. I always wait for the beer to be cold for several days before adding it. Let me know how it goes.
If I don't do kegging, can I add the gelatin to my fermented that is room temp?
Good question, in my opinion you need to be able to chill it in order to use gelatin. I would think over a long period of time it would fall out in warm beer, but youll need the cold temperatures to drop the particles to the bottom right away. I've never added gelatin to a warm fermenter, If you want to use gelatin before bottling, I would try and cold crash the entire fermenter with gelatin first then transfer to a bottling bucket and bottle as usual.
Great tutorial. I usually use Biofine, but it’s expensive. I think I’ll try this method. Thanks!
Thanks! Happy to help! 🍻
Hi can you do this after force carbonation or before 🍻
You can add gelatin anytime before or after carbonation. I added mine several weeks after it's been carbonated sometimes.
Cloudy Beer? Try protein rest!
This is another good tip, especially for brewers using a large percent (more than 25%) of wheat, oats, flaked barley, or rye. Most malts do not require a protein rest, as they have had a high degree of breakdown during the malting process. Depends on your source and grains, but definitely would not hurt if someone has consistently cloudy beer.
@@CityscapeBrewing
it is often said that a protein rest is unnecessary with today's malts. but from a purely mathematical point of view, this is not correct!
Today's malts have a modification - kolbach index - of 35 to 50%. this means that 35 to 50% of the total protein is already soluble. on the other hand, this also means that 50 to 65% of the total protein is still undissolved. if you don't do a protein rest, 50 to 65% of the protein would simply be precipitated during the boiling process.
However, protein makes up more than 90% of the beer's taste. only with dissolved protein can dextrins taste sweet. dextrins without protein taste like nothing.
the brewer's task is to dissolve as many malt substances as possible in order to get as much flavour into the beer as possible - after all, you want to brew beer and not hopped mineral water with a little alcohol.
a high modification only shortens the duration of the protein rest, but does not make it unnecessary.
another incorrect assumption is that a thick mash would be better than a thin one. the brewing water is the solvent with which we want to dissolve the malt substances. the more solvent we use, the more malt components we can dissolve out of it. if the mash is very thick, it means that we have a poorer protein solution because there simply isn't enough solvent to dissolve all the protein - so even a highly modified malt is of no use.
If we want to brew a high-quality beer and have a high brewhouse efficiency, we have to dissolve as much protein as possible, preferably all of it, nothing should be wasted.
protein rest isn't equal to portein rest. it's the same procedure as with saccharification. high temperature, long molecule chains, low temperature short molecule chains. short molecule chains are mostly amino acids that are needed by the yeast. but long molecule chains give and aroma and a nice firm foam on the beer. unfortunately, they also lead to beer cloudiness.
a protein rest at 56°C(133°F) results in predominantly long molecular chains and few short chains. this makes for an extremely intense beer with an extremely firm and long-lasting foam. however, this also makes the beer quite cloudy if you don't use finings.
a protein rest at 48°C(118°F) results in predominantly short molecular chains, this has exactly the opposite effect than at 56°C: no foam, no body, but a very clear beer. this is not what we want, even if a clear beer is always good, the taste quality would be poor.
as brewers, we have the task of finding a middle ground between the two extremes - just as with saccharification, 62°C (144°F) makes predominantly fermentable sugars and 72°C (162°F) makes predominantly unfermentable dextrins.
we have exactly the same procedure with the protein rest. a good middle ground is 52°C(126°F), which produces clear beer with a good body and a beautiful, fine-pored and long-lasting foam.
If you mash very thinly, you can dissolve more protein that has already been dissolved by the malting plant during the germination of the barley, because there is more solvent (brewing water). 3 litres of water per 1 kg of malt is the lowest limit. 5 litres of water per 1 kg of malt is good enough to dissolve quite a lot of malt substances. of course, enzyme reactions take place more quickly when the mash is thicker. but what is produced also wants to have enough space to be dissolved in liquid.
think of it a bit like cleaning a window. a drop of water on a dirty windowpane doesn't loosen any dirt. a bucket full of water is a completely different matter. if you also soak it, the windowpane is clean in no time at all and we have solved all the dirt.
Go vegan! No pig in my beer..
The good news is... It falls right to the bottom collecting additional protein along the way... So you suck it out with your first pint and it's all gone... It doesn't stay in your beer.