Mattq71 wrote:I generally have good success using McKenzies Gelatine powder from IGA for about $2.50 for a jar that will last for ages.
http://www.bertusbrewery.com/2012/06/ho ... latin.html
Cold crashing works well though if you have an appropriate fridge/freezer setup.
Bundaboy wrote:I have a strong interest in this also.
My experience is that inadequate clearing appears to lead to longer tails although, as we all know, there are so many variables involved that it is difficult to be absolutely certain, but the one time I allowed a considerable amount of time for clearing (3 weeks) I had the best yield I have ever had. My problem in doing that is a) added risk of infection, and b) longer disruption to the laundry :-(.
I generally run the FFV and others claim a much quicker settling than I get, but I have to say that even after 3 weeks I wouldn't have called the wash "clear" just "clearer".
I have taken a couple of 1.25L softdrink bottle sized samples to experiment with.
I have determined that, left to it's own devices, my FFV wash *never* clears entirely.
Another thing is that refrigerating the wash clears it (to my satisfaction) in a couple of days.
My conclusion is that, at (my) room temperature, Brownian motion is enough to keep a lot of the yeast in suspension indefinitely and that refrigeration and/or clearing agents are necessary to produce the level of clarity I would prefer. I have to now decide whether the extra quality of product is worth the expense of some kind of refrigeration or clearing agent solution.
wynnum1 wrote:When refrigerate it stops the yeast that may be part why it clears better when cold.
Bundaboy wrote:Mattq71 wrote:I generally have good success using McKenzies Gelatine powder from IGA for about $2.50 for a jar that will last for ages.
http://www.bertusbrewery.com/2012/06/ho ... latin.html
Cold crashing works well though if you have an appropriate fridge/freezer setup.
Coincidently I was looking for some gelatine for my last batch but couldn't find any, I hadn't tried IGA.
Do you use it at room temperature or chilled as in the article you linked to?
Mattq71 wrote:Either has been fine for me, but I mostly use it at room temperature.
hillzabilly wrote:I have found a good stir with a paddle and then a whiz with the paintstirrer to degas the wash after fermentation is complete ,wash's seem ta clear quicker that way after CO2 has been removed and there is no bubbling,as this will keep yeast and trub in suspension too,and yes too chilling after fermentation to speed clearing and keeping bad bugs at bay.cheers hillzabilly :handgestures-thumbupleft:
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