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Does gelatin work for clarifying beer? If so:

  • How much do you use?
  • When do you add it?
  • How do you prepare it? (Do you boil it in water? How much water to dissolve the gelatin?)
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If you add a space between the dash and your question you'll get a list instead of one long line. – Dean Brundage Jan 22 '10 at 22:00
excellent, i was wondering how people did that... – Arlo427 Jan 23 '10 at 16:16
brewadvice.com/editing-help – Dean Brundage Jan 25 '10 at 19:08
Its actually two spaces not one. – brewchez May 3 '10 at 13:28
up vote 4 down vote accepted

Gelatin is used post fermentation. Irish moss (and whirlfloc and supermoss) go in the boil.

Sometimes you can get a bit of yeast or chill haze even with kettle finings. At that point you could try gelatin to fix it.

Don't boil the gelatin - that makes jello. Instead, boil 1 cup of water by itself. Take off the heat for a minute or so then whisk in 1 packet of unflavored gelatin. Then add that to your fermenter or keg. You may notice some improvement in 24 hrs, but it usually takes 3-4 days to completely clear for me.

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It should work. Winemakers use it as a fining agent.

BYO question about fining

A more common fining agent used by homebrewers is irish moss, added during the boil.

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