I've used both the Dr Oetker and Malt Miller gelatin sheets. They're both as good as each other. The Malt Miller sheets are bigger, but that's about it.
I only ever needed half a sheet of the malt miller gelatin, or a full sheet of the Dr Oetker.
Gelatin
- Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Gelatin
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
Re: Gelatin
To pasteurise the gelatin I put the container in the microwave and heated to 75C and left it for 5 mins before using.
Fermenting: Three Floyds Dreadnaught IPA, Denny's Wry Smile
Conditioning: English IPA,
Maturing: Imperial IPA
Drinking: Mild Ale, Denny's Wry Smile
Coming Soon: London Pride, McEwans Champion, NEIPA, Archers Village, Belgian Saison
Conditioning: English IPA,
Maturing: Imperial IPA
Drinking: Mild Ale, Denny's Wry Smile
Coming Soon: London Pride, McEwans Champion, NEIPA, Archers Village, Belgian Saison
Re: Gelatin
Thanks for that Jocky, I'll try using less of the sheets next time. I hate wasting stuff.
Fermenting: Three Floyds Dreadnaught IPA, Denny's Wry Smile
Conditioning: English IPA,
Maturing: Imperial IPA
Drinking: Mild Ale, Denny's Wry Smile
Coming Soon: London Pride, McEwans Champion, NEIPA, Archers Village, Belgian Saison
Conditioning: English IPA,
Maturing: Imperial IPA
Drinking: Mild Ale, Denny's Wry Smile
Coming Soon: London Pride, McEwans Champion, NEIPA, Archers Village, Belgian Saison