Misc addition
Gelatin (Unflavoured)
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Fining
- Added at
- secondary
- Form
- powder
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 1–2 g per 20 L of beer
- Timing
- Left in contact for about 48 hours at cold-crash temperature before packaging.
Before you use it
Bloom it in about 60 mL of water, then hold at 60–70 °C to dissolve — boiling destroys it and undissolved granules do nothing. It only works on beer that has been cold-crashed to a few degrees above freezing, and it is not vegetarian.
Description
A positively charged protein that pulls yeast and haze particles into a firm compact layer on the bottom. The fastest and cheapest route from murky to brilliant on the cold side.