Hello All
I am on my second kit of MYO American IPA. As i would like a more clear beer i have read about using Gelatin after fermentation has finished.
My wife got me some yesterday ,however on the packet it said Beef flavoured.Will this be ok to use or does it have to be plain gelatin, if it has to be the plain gelatin where would i be able to get it from.
I have my brewing fridge for temp control,and i don't want to wait to long to clear my beer naturaly at this moment in time so was looking at the Gelatin way to save a bit of time,before bottling to get my stock up
Thank you
Tony
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Gelatin
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Jocky
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Re: Gelatin
Yes, use plain gelatin, unless you want your beer to taste like beef.
When fermentation is done, give it an extra day or two at fermentation temperature, then cool it down (the colder the better) for a couple of days.
Dissolve a teaspoon (if powder) or a sheet of gelatin in around 100ml water that has been boiled and then cooled to around 75C. Add to your cold beer, quickly and give the top of the beer a quick swirl to mix it in.
Give it a couple more days cold before bottling.
When fermentation is done, give it an extra day or two at fermentation temperature, then cool it down (the colder the better) for a couple of days.
Dissolve a teaspoon (if powder) or a sheet of gelatin in around 100ml water that has been boiled and then cooled to around 75C. Add to your cold beer, quickly and give the top of the beer a quick swirl to mix it in.
Give it a couple more days cold before bottling.
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
Hi jocky
Thank you for your reply, will throw the beef gelatin away ,however the wife got me some vegi geletin, would that be ok to use as opposed to plain geletin,as i want to get it right as i have 23litres coming to the end of a 14 day fermentatin in the next 24-48 hours and want to use the right stuff.
Thanks again and look forward to your reply.
Tony
Thank you for your reply, will throw the beef gelatin away ,however the wife got me some vegi geletin, would that be ok to use as opposed to plain geletin,as i want to get it right as i have 23litres coming to the end of a 14 day fermentatin in the next 24-48 hours and want to use the right stuff.
Thanks again and look forward to your reply.
Tony
Re: Gelatin
Want to post a picture of the back and front of both gelatins? It might clear a couple of things up.
Re: Gelatin
Hi Jocky
Sorry for the delay buddy,i can't work out how to post a picture,will have to read the about how to do it,
Anyhow going out with the wife later shopping so will try to source it from the supermarket failing that will have togo to the LHBS about an extra 10 miles away for some
.thanks for your help and reply
Tony
Sorry for the delay buddy,i can't work out how to post a picture,will have to read the about how to do it,
Anyhow going out with the wife later shopping so will try to source it from the supermarket failing that will have togo to the LHBS about an extra 10 miles away for some
.thanks for your help and reply
Tony
Re: Gelatin
Jocky you are a bad man 
I laughed so much at your comment... so much.
Beef gelatin does have a very very very slight flavour, but I doubt you could taste it in a beer.
Gelatin is an animal product, "beef" is the source not the flavour.
Certainly buy plain for beer, but don't throw the beef gelatin out.
Better still taste it.
.. And let's not get into it is used in confectionery, sweets and puddings.. None of which would taste good with hints of steak.
I laughed so much at your comment... so much.
Beef gelatin does have a very very very slight flavour, but I doubt you could taste it in a beer.
Gelatin is an animal product, "beef" is the source not the flavour.
Certainly buy plain for beer, but don't throw the beef gelatin out.
Better still taste it.
.. And let's not get into it is used in confectionery, sweets and puddings.. None of which would taste good with hints of steak.
Last edited by MashBag on Fri Jul 08, 2022 7:05 am, edited 1 time in total.
Re: Gelatin
bigstig wrote: ↑Thu Jul 07, 2022 7:04 amHi Jocky
Sorry for the delay buddy,i can't work out how to post a picture,will have to read the about how to do it,
Anyhow going out with the wife later shopping so will try to source it from the supermarket failing that will have togo to the LHBS about an extra 10 miles away for some
.thanks for your help and reply
Tony
Here you go...
- Screenshot_20220707-075754_Brave.jpg (550.15 KiB) Viewed 8624 times
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Jocky
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Re: Gelatin
You're right, that's my mess up - sorry bigstig!MashBag wrote: ↑Thu Jul 07, 2022 7:56 amJocky you are a bad man
I laughed so much at your comment... so much.
Beef gelatin does have a very very very slight flavour, but I doubt you could taste it in a beer.
Gelatin is an animal product, "beef" is the source not the flavour.
Certainly buy plain for beer, but don't throw the beer gelatin out.
Better still taste it.
.. And let's not get into it is used in confectionery, sweets and puddings.. None of which would taste good with hints of steak.
I was assuming he was talking about some kind of beef flavoured gelatin, as against what I think of as 'plain' gelatin, which of course comes from... beef.
Use the stuff that has a cake or jelly on the packet, and don't use vegetarian gelatin as while it will probably have some effect it's going to be quite minor.
I'll depart this thread now, never to return!
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.
Gelatin
Last edited by f00b4r on Thu Jul 07, 2022 12:51 pm, edited 1 time in total.
Reason: Removed all the cruft from that insanely long referral url
Reason: Removed all the cruft from that insanely long referral url
Fermenting: Cherry lambic
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
Re: Gelatin
I believe gelatin is made by boiling up the hooves. Yum. 
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guypettigrew
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Re: Gelatin
Hey Jocky, don't feel bad! In his original post bigstig said "on the packet it said Beef flavoured", not 'beef gelatin.Jocky wrote: ↑Thu Jul 07, 2022 11:13 am
You're right, that's my mess up - sorry bigstig!
I was assuming he was talking about some kind of beef flavoured gelatin, as against what I think of as 'plain' gelatin, which of course comes from... beef.
Use the stuff that has a cake or jelly on the packet, and don't use vegetarian gelatin as while it will probably have some effect it's going to be quite minor.
I'll depart this thread now, never to return!
Guy
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Jocky
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Re: Gelatin
The same here.Cobnut wrote: ↑Thu Jul 07, 2022 12:51 pmThis is what I use (occasionally):
https://www.sainsburys.co.uk/gol-ui/pro ... latine-13g?
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
As well as collegen from skin, ligaments and bones. Double yum!
It always amazes me that, in striving for 'perfection', some brewers seem to think the best course of action is to dump this c**p in there!
Each to their own, of course!
Re: Gelatin
Steady on there.... If only you could get some tiny plastic particles to dump in there as well! Just to help it clear 
