So… the Cream Ale that we made a few weeks ago has fermented out, but is very hazy and cloudy, with suspended sediment. Or what should be sediment.
Anyhow, I’ve decided to try clarifying with gelatin. I’m taking 1/2 packet of Knox brand gelatin, adding to 200 mls of cold water, then let it bloom for 15 minutes or so. Then heat the mixture up to about 170 F (77 C), but be careful not to boil. Let that cool a bit then pour into keg or secondary, and rack beer onto it. Voila! Within a day or two, you’ll have a blob of jello on the bottom and clear beer on top.