Has anyone used them or similar?
finings
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Haydnexport
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finings
Hi , i think i read here a while ago about classikool gelatine finings, and had them on my ebay watch list for a while, now a few weeks ago i got around to buying some. Now i cant find the post, and have no idea how to use them Has anyone used them or similar?
Has anyone used them or similar?Re: finings
I have not used them however a I use a couple of leaf/sheets per Corny and get great results. Just the regular ones from the supermarket for a couple of quid.
Re: finings
If it's gelatine dissolve in warm water and add to the beer when fermentation has finished. Preferably in the secondary. Pour into the beer,no need to stir, and it will sink to the bottom to form a thin layer. Leave another three days before bottling or barreling. Or transfer to another vessel if you are going to bulk prime.Haydnexport wrote:Hi , i think i read here a while ago about classikool gelatine finings, and had them on my ebay watch list for a while, now a few weeks ago i got around to buying some. Now i cant find the post, and have no idea how to use them
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
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1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Be who you are
Because those that mind don't matter
And those that matter don't mind
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Jocky
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Re: finings
Half a teaspoon or half a sheet of gelatin (for 15-25 litres) in a small amount of water (100-200ml) that has boiled and then cooled down to 70-80c.
Stir it in so there's no visible bits, and then pour into chilled beer, giving a slight stir to help mix it in.
Stir it in so there's no visible bits, and then pour into chilled beer, giving a slight stir to help mix it in.
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alexlark
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Re: finings
Classikool is what I used, just about to get more. My method:
1 tsp in 200ml cool water
Cover and leave to bloom for 20 mins.
Stir then blast in the microwave for 15 seconds at a time, stiring inbetween, until dissolved. Make sure you don't get it too hot. Just enough to dissolve.
Tip in the cold fermenter/ keg. Bright in approx 2 / 3 days.
1 tsp in 200ml cool water
Cover and leave to bloom for 20 mins.
Stir then blast in the microwave for 15 seconds at a time, stiring inbetween, until dissolved. Make sure you don't get it too hot. Just enough to dissolve.
Tip in the cold fermenter/ keg. Bright in approx 2 / 3 days.
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Haydnexport
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Re: finings
brill alex , thanks. For what type of volume would that do?
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alexlark
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Re: finings
20L/23L no problem.
Re: finings
Exactly what Alex says. I do the same and it has improved my beers. The sediment dropped in secondary is amazing with this stuff.
Ensure you add it to really cold beer. I add mine to 1C beer in the garage fridge a few days into secondary.
Ensure you add it to really cold beer. I add mine to 1C beer in the garage fridge a few days into secondary.
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TheSumOfAllBeers
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Re: finings
I add gelatine into 6.5C beer and still get great results.
It's magic stuff and I am noticing some interesting side effects in the beer, that are beyond clarity aesthetics. I notice better head retention, and it improves crispness in the taste.
It's magic stuff and I am noticing some interesting side effects in the beer, that are beyond clarity aesthetics. I notice better head retention, and it improves crispness in the taste.
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alexlark
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Re: finings
1c for me. Speeds up force carbonation too. I also agree that beers seem more crisp. Really does make a lager very bright.