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gelatin finings - vege gelatin finings
is there a difference between traditional, calf hoof gelatin and vege-gelatin when used as a fining agent after the first racking off.
I use 1 packet of knox off the supermarket shelf. not sure where the gelatin is coming from, I would asssume it is a traditional bone gelatine. I actually was just about to bloom a packet and add it to an IPA. One note about using gelatin, is it is important to add to cold beer, so if you are adding after racking, chill your secondary or keg first, then add. I also bloom in half a cup of 170 degree water, and add 1/2 cup cold water and mix up well before I add it to the cold beer.
Well it is certainly going to be cold- I'll just dissolve and pitch in as usual - I'll post the reults of vege gelatin
Followed the instructions on the packet but the vege-gel mixture was pale and milky. Looked most untrustworthy. So following what I'm sure must be an old addage about never putting anything murky into beer to try and clear it, I tipped the vege-gel away.
I have queried the manufacturers to see if they have any information they can provide me with.
bentonite is used in wine and is very murkey but works well. better safe than sorry, though, when it comes to all of your hard work. good luck!
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