Gelatin Finings are used to ‘clear’ beer before kegging or bottling. Gelatin is the most powerful organic fining agent available in brewing.
Note: Gelatin is not vegetarian. If you plan to serve your beer to vegetarian friends, do not use Gelatin finings!
Across the Internet on the various brewing forums there is a massive amount of conflicting opinion on the correct way to use gelatin finings. One of the main things that people get wrong, is they boil the gelatin before adding it to the beer. Boiling gelatin will render it useless; do NOT boil the gelatin finings before adding them to the beer! I hope to clear things up here with a definitive method to using gelatin finings to clear a 5 gallon batch of beer. This is a tried and tested method which I have used for many brews with great success.
How To Use Gelatin Finings
1. Ferment your beer as usual. If you have dry hopped the beer with loose hops, rack the beer from under the hops into a sanitised fermentation vessel in order to remove any hop matter.
2. Boil a kettle.
3. Weigh out 1.5 grams of Gelatin for every 5 Gallons of beer.
4. Pour the hot boiled water into a heatproof measuring jug or other heatproof bowl. Add the gelatin powder and stir until dissolved.
5. Cover and cool until it reaches close to the same temperature as the beer.
6. Add to the beer, stirring SLOWLY so as not to introduce oxygen to the beer.
7. Leave for 5 days or until clear.
8. Rack to bottling bucket or keg as usual, being careful not to suck up the layer of yeast sediment.
I hope this helps you get a clearer beer.…