I’ve never really cared for cloudy/hazy beer. Oh sure, it still tastes good, but if given the choice between crystal clear beer and hazy, I’ll take clear every single time. Unless it’s a hefeweizen or a witbier, of course.
I’ve used Whirlfloc tabs and Irish moss for as long as I can remember. But even then I don’t always get the clarity I’m looking for. So recently I came across a post on Brulosophy about using gelatin to clear your beer.
- Add 1 tsp of gelatin to 1 cup of cool water
- Let it ‘bloom’ – whatever the hell that means (could take up to 30 minutes)
- Heat in short bursts in microwave until clear (15 seconds at a time – do NOT boil)
- Mixture should be about 120 to 150 degrees F (49 to 65 C)
- Add to beer
Supposedly this works best with cold beer (cold crashing), but I may try it with room temperature beer in the secondary. Or maybe I’ll add it to the keg and then carbonate/cold crash.
Anyhow, here is a video of Don Osborn (looking hung over, as always) showing us how it’s done.