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Cold crash/Gelatin impacts on bottle fermenting?

Post #1 made 12 years ago
by fcmenezes
Hi again mates, I've been reading the forum a lot these days and gaining a lot of expertise from you guys :clap: . I found that Cold crash and gelatin are two good ways of helping settle the suspended yeast to clarificate the beer. That's nice!!

But I do need those suspended yeast to bottle ferment my beer!! Those two pieces of info now look conflicting to me :?

So, will I have problems with carbonation in the bottle using the cold crash and gelatin at the end of the fermentation? Do I need any compensation on the priming calculation to resolve this?

Cheers!
Last edited by fcmenezes on 10 Jul 2013, 00:38, edited 1 time in total.
Felipe Menezes

Post #2 made 12 years ago
by joshua
Good Day Felipe, I found that the Geletain PLUS cold Crash removes nearly ALL Yeast.....Great if you Keg Carbonate the beer!!

I Bottle....So I can Cold crash OR use geletain and the standard Bottle Carbonation works great.

You may want to use either Cold Crash or Geletain if you want to Bottle Condition(Carbonate)the beer.

JMHO
Honest Officer, I swear to Drunk, I am Not God.
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Post #3 made 12 years ago
by BobBrews
fcmenezes,

You don't (need) to cold crash or use gelatine. If you have chill haze clouding your beer you have to research reducing proteins which cause it. I am only interested in a very clear beer when I have a beers for competitions. You don't need much yeast to carbonate a beer. I guess you only need one yeast cell to get things going? So if you need clear beer for aesthetics or competitions use the cold crash or gelatin's. If you are having trouble not getting clear beer each brew than research chill haze!
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Post #4 made 12 years ago
by fcmenezes
Thanks for the help! If you can (and have all the equipment to...) choose one of these methods which is the best? Is there a technique to prepare and use the gelatin that works better or it's just the throw-it-inside-the-fermenter-a-couple-of-days way?
Felipe Menezes

Post #5 made 12 years ago
by Mad_Scientist
Yes, it is just a matter of adding the gelatin to the fermenter for the last two days. Then siphon/transfer to your bottling bucket.
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Post #6 made 12 years ago
by shibolet
Mad_Scientist wrote:Yes, it is just a matter of adding the gelatin to the fermenter for the last two days. Then siphon/transfer to your bottling bucket.
have you used this method? i have a lager i'd like to get clear. i have not tried gelatin so far.
Last edited by shibolet on 10 Jul 2013, 02:03, edited 2 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #7 made 12 years ago
by mally
I have tried similar on an all vienna & all munich lager (2 separate occasions).
I cold crash & bulk condition after adding isinglass (similar effect to gelatin). 2 weeks later I then add polyclar.
3 months later, bottled & carbonated no trouble.

of course your mileage may vary.
G B
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Post #9 made 12 years ago
by beerknurd
I have started doing this for my last 3 or 4 batches of beer. It works really well. Here is the link for instructions I follow:

http://www.bertusbrewery.com/2012/06/ho ... latin.html

Basically I chill the beer down for 2 days, then prepare the gelatin per the link (heat water to 150F, stir 1 tsp of plain gelatin, then pour into fermentor.)

Next I let it ride cold for another 2 days, then I bottle normally. There is plenty of yeast left to handle the carb. Carbonation is fine and hoppiness is fine. I brewed a hoppy pale ale and an IPA clone. the beers were excellent and they were "commercially clear"
Last edited by beerknurd on 17 Oct 2013, 13:05, edited 2 times in total.
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