Clearing beer with gelatin

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.

Basic steps:

  • 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.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
This entry was posted in Techniques, Videos and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *