Beer Clarity

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Permalink Reply by Crusader-Rob on June 10, 2013 at 7:41am

thanks jumpR, will be trying out the gelatin option first, I need to nail down my cold crashing process a bit better too. Probably helps a bit.

do you chuck dryhops in with a week to go, then cold crash after 5 days? and add gelatin from there?

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Permalink Reply by JumpR on June 10, 2013 at 5:42pm

I do a 2-stage dry hop.  8 days from bottling I add the first dry hop (at normal fermentation temps).  4 days from bottling I drop my fridge to 2oC and add the second dry hop.  1-2 days before bottling I add the gelatine.  From brew day to bottling I allow 3 weeks total and this process gets me a level of clarity that I am happy with.

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Permalink Reply by slade robson on June 10, 2013 at 6:34pm

hi there  rob  I'm new to this home brewing  but  today  a mate at work (Sealord)  give me  some finding.   has to be kept in the  fridge at all times until bottling time . He said to put in 3 parts to  a thousand parts. think I will Google the formula for this as I will be needing it this weekend. As far as I can work out this stuff is not on the market. he did say  it had traces of fish oil in it so as I write this I think its something we make at work  or use !!!! cos he did say its free to me cos i work there when I ask how much he wanted for it. this old dude is on to it by the way every time he has put me on to something  its come out  smelling like rose's . will keep you up to date it could be a winner

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Permalink Reply by mattd2 on June 10, 2013 at 8:13pm

Was it Isinglass? http://en.wikipedia.org/wiki/Isinglass

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Permalink Reply by slade robson on June 11, 2013 at 7:07pm

its called CFine  4 ml to 20 litre of wine  store refrigerated and use at 10c or less  works the same way on beer to we make it at work  .www.cfine.co.nz have a look

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