I used to gelatin to clarify a heavily hopped IPA that was so murky it looked like banana cream pie. After it clarified, I found the flavor to be more crisp, focused, and the hop character seemed fresher. The head had more staying power and laced the glass much better! Thanks for your video! Chris

Thanks again Donald. I haven't run into that situation yet, so thanks for the heads up and information! I really only use it for light ales, other styles don't/shouldn't really need it - just cold crashing in those cases.

Thanks Sam! I'm glad you liked it!

What a coincidence! I just finished brewing Plinian Legacy an hour ago. I'll try this and let you know. Thanks a bunch!

Thanks Donald! You are right, I have been waiting to get my keezer CO2 lines established so I could have one long aux-line to use for purging tanks and the better bottles when cold-crashing. Good point! Cheers!

thx this really helped me out using gelatin for the first time :)

Good vid mate thanks. Not sure why so many people who are so set against clearing beer are watching a video on clearing beer???

@TonyYates

8 жыл бұрын

Thanks Adam! Yeah, I know, right? Haha. Cheers!

@2TEN90

7 жыл бұрын

I don't get it either....this video shows how you can achieve clear beer and to me, while not imperative to having a great tasting beer, certainly does not hurt the overall experience of drinking your home brew. Cheers.

Thanks Glen. It's one of the topics I've been meaning to get around to. Cheers!

Sounds good Grant! Wish you all the best! Cheers!

Great vid Tony, a real masterclass.

Awesome Chris, sounds like a winner! Cheers!

Great Vid mate, thanks for going into detail on this. A huge help! BTW that microwave has some real funky lights!

thanks for the video mate. You had told me what cold crashing was. But it always nice to see. Thanks again. Cheers

Not sure how I missed this one. I found it posted in another forum. Great video Tony!Cheers brother

@TonyYates

8 жыл бұрын

Thanks SJ! It's an oldy, but a goody. :-) Cheers!

Excellent, thanks Tony.

Great vid, Beautiful result. I was going to try this on my ESB but it came out of secondary nice and clear anyway. Cheers

Thanks Jason! It's useful and really helps.

Thanks, glad you liked it! Cheers!

Thanks for the vid, it was exactly what i was looking for ! well explained and extra points for Celsius. ps great name by the way!

@TonyYates

9 жыл бұрын

+TheTonyj30 Thanks Tony, glad it helped! Cheers!

Another great video! Really liked this one.

@TonyYates

10 жыл бұрын

Thanks!

Add a Whirlfloc tablet with 15 minutes left in the boil and cold crash like you show here....get clear beer every brew! Nice video. Cheers.

Thanks Christian, I appreciate that.

Interesting and informative video! Thanks for sharing.

Hi Jess! Sounds great!

Very cool. I heard about using gelatin as well after cold crashing, think I'll giver a go now, thanks! Cheers!

Still catching up on a lot of good videos. Excellent instructional on the process. Thanks.

@TonyYates

9 жыл бұрын

PinHolePip Thanks! I appreciate the feedback. Cheers!

Going to try this!

I am going to try this today. Cheers!

@TonyYates

10 жыл бұрын

Awesome! Let me know how it works out for you and if you like the results. Cheers!

Fantastic demonstration, solid facts that I will employ in the future. On a lighter note, groovy microwave indicators...disco timers...

Beware of cold crashing with a blowoff hose. I learned my lesson with 12 gallons sucking a gallon of star san into my sankey fermentor when crashing. We called that one the Fly Hopped Pale!! ;)

@TonyYates

10 жыл бұрын

Haha, yeah that's always been my one of my biggest concerns and the reason why I chose the Better Bottle DryTrap to use in those case. Negaitive pressue puts more pressure on the ball preventing anything from coming in. Good tip for those using a normal blowoff and plastic containers. Cheers!

Right... I just watched this again and wrote that all down. I've got a brew that won't come clean... perfect time to try the properly, Keg is at about 2C.... Thanks Tony.

Clarity is overrated but it is nice having a clear beer. Thanks for the great video! Cheers! 🍻

@TonyYates

6 жыл бұрын

Thanks Michael, Cheers!

First off, great video!!! just wanted to give a warning about letting your better bottle suck in like that over and over. It will get weaker and weaker over time resulting with it cracking or splitting. you really should pop the dry lock off a couple times while crashing to prevent this and then you could purge the head space with co2 before putting it back on.

Hi Dave, glad you liked it.

Another great video on process

@TonyYates

6 жыл бұрын

Thanks Tony!

My pleasure Bill. I thought you and others would like to see what I was trying to explain in that hbw, haha. Cheers!

nice video tony!

Nice one Tony very interesting video mate..i am going to do this with the next beer I keg....will it still work if you bottle prime?

Hi Justin! I got that at my home brew store, they've got stacks of them that they give away - both Wyeast and White Labs. Just as in yours, they should have them as free handouts. Cheers!

Thanks, man! Cheers!

I have also done a bunch of work with gelatin. i have learn from trials is that for 5gals i start with only a 1/2 cup of water and about half the amount of gelatin that you used. put the gelatin on top of the water like you did but then just cover and let it sit for 5 min. after 5 mins i keep it covered and put it in the microwave for 30 secs. just enough time to turn it back into a liquid. you dont want it any hotter then that cause then it turns back into a solid when it hits the cold beer

Thank for sharing, great advice and why not make clear beer!

Normally I do unless the fridges are full. Just switching to keging has proved how well cold crashing works (except for my Halloween brew, another story). Cheers

Probably want to dump the first pull. Usually thats where you get the most funk... Bet the 2nd is much cleared. thanks for sharing!

Wow! Looks great!

Thanks! I would not clarify with gelatin and then bottle prime. Depending on the style I would cold crash and then bottle, but then the carbing period will probably be longer. Honestly I have not tried this, so I can't say for sure what to expect. Cold crashing will put yeast into a dormant state, but shouldn't kill them. Cheers.

gr8 video mate

Good video Tony. Where did you get that yeast poster? Cheers

Gorgeous. I prefer beer not be "too" clear - nice amber colour is best for my money! Cheers!

@TonyYates

9 жыл бұрын

+clarkewi Nice, cheers!

Can you just put a primary into fridge after a long fermentation? Whats the issue with suckback exactly? What issue does the air cause

Sounds great Grant. Do you cold crash your beers?

I've been brewing (not too extensively) for a few years and never tried this. I will on my next batch. Thanks for video

@TonyYates

10 жыл бұрын

It took me a couple years to give it a try, and I am really pleased with the results. I do all my light pale ales this way now.. Cheers!

@Doomzdayxx

10 жыл бұрын

Cool. In your opinion, what clarifies better if split up, cold crashing or gelatin?

@TonyYates

10 жыл бұрын

They really are complimentary, where cold crashing eliminates chill haze, and gelatin will eliminate yeast and normal proteins. Without the cold crash, your beer will most probably experience some chill haze. If you cold crash and don't use gelatin, you will have clearer beer than without the cold crash, but may not be as clear as it could be as fast as it could be.

@Doomzdayxx

10 жыл бұрын

Cool thanks man. Cheers

@slinkers111

10 жыл бұрын

I would actually put the gelatin in after fermentation has stopped and immediately cold crash the beer for 2 weeks , after which you transfer to a keg , you will have crystal clear beer as a result , it won`t be just kind of clear ......

In Australian we just boil up some water in a kettle. Add the gelatin to the hot water give a good stir and put it straight in the fermenter. Works all the time.

@TonyYates

7 жыл бұрын

+George Copley Great, thanks for sharing. Cheers!

cheers for the video!

@TonyYates

8 жыл бұрын

Cheers, you are welcome!

Cool! Cheers!

I may try it again soon i just got co2 today so i am dispencing the new zealand ipa and octoberfest, the ipa is pretty clear but alot of hop particles in it but i am still over 3/4 full

I make it simple - I use the so called "secondary fermentation". It is not actually a fermentation, but transfer of beer from the fermentation bucket (after usually 7 days of (primary) fermentation) into another fermentation bucket - almost all "bad things" (dead yeast cells, impurities, small pieces of hops) remain in the primary fermentation bucket. And then in the secondary I keep for one more week. I think it can be two or even more weeks, just need to transfer beer each week. So far works best. And it is 100 per cent natural. No chemicals and whatever...

@TonyYates

10 жыл бұрын

Simple is good! This video is for those who prefer sparking beer sooner rather than later. If you watched the video, the BetterBottle in the fridge cold crashing was the secondary. If you don't cold crash, then you: 1) will likely have chill haze, 2) will have to wait a lot longer before your beer clears, and 3) fart more due to the higher concentration of yeasties floating around in your beer - but if you like O-natural, than I guess that's OK for you. :-) Seriously though, I appreciate your comment, opinion and perspective. I'm sure there are many folks who share your thoughts. Best regards.

@worras2007

10 жыл бұрын

Tony Yates Yea, I appreciate your approach too. But from my own practical experience which I wanted to share, the best way to clarify the beer is to use secondary, even tertiary fermentation. And then MATURE it for at least 30 days after (I use 1 litre flip-top glass bottles for this, and keep them in my cellar at ~ 15C)...Believe me, mature tastes much much better (compared to "fresh beer", i.e. consumed in a couple of days after fermentation) and it reveals all aromas, etc. I just went a long way of experimenting and trying to clarify it WITHOUT ANY ADDITIVES. I suggest you can try this (and as long as good sanitation is made - you can keep it even for 6 or 12 months). And for folks who cannot wait for it to mature, and "settle down" - I think that neither taste, nor look makes a big difference :)

@haggeoromero

10 жыл бұрын

even simpler and better for the beer is to leave it in the original fermentor until packaging. beer oxidizes pretty easily so moving it into another O2 filled vessel seems like a bad idea to me unless you are flushing it with CO2. a secondary resets the clearing process since you stir the beer and the particles back up. a cold crash in the primary drops the beer crystal clear.

@worras2007

10 жыл бұрын

haggeo romero Yes, you can leave the beer in the primary till the stage of bottling. But then 1. your beer will not be clear - it will be more or less "muddy" because all those sediments at the bottom of the fermenter will not just "disappear" - they will be there settled down on the bottom, and will go up as soon as you move the fermenter, 2. keeping it in the primary for more than 7-8 days is not a good idea also because dead yeast cells start rotting, and this would soon add serious off-flavours to the beer; 3. as long as a good level of sanitation is observed, the chance of infection due to the transfer to the secondary is only theoretical because all sugars are almost fermented, and as long as you do not add a spoon of milk to it, chances of infections are minimum

@haggeoromero

10 жыл бұрын

Tadas Blinda brewing is pretty much an established science so you can do your own research into this independent of what i or anyone on here says. 1. i have brewed hundreds of batches of beer and have never had a muddy beer in the glass even though i have never used a secondary. this does not mean that your beer (or anyone else) will not be muddy, just that a proper cold crash will drop everything to the bottom of the fermentor. i'm not saying that you have to stop using a secondary, i'm saying that not doing one works very well and in my view works better if you are not flushing the second fermentor with CO2. oxygen will stale your beer and the more oxygen you mix into a finished beer the faster it will stale. no way around that. 2.yeast autolysis (yeast rotting) is not a concern in homebrewing unless you keep the beer in a hot environment for a long time. i'll keep a beer in the fermentor for a month sometimes if my kegs are all full. people routinely leave beer on the yeast for months, my sour beers stay on the yeast for 1 yr or more. if i had a huge, commercial tank with thousands of gallons then autolysis would be a factor which is why commercial tanks have chillers placed down in the yeast cone. the heat and pressure can kill the dormant yeast. 3.you are right that infections are pretty rare but you can get an infection in any beer at any stage of the process after the brew kettle. wild yeat and bacteria can ferment the sugars and other things in the beer that regular yeast cannot. when your beer finishes at, say, 1.010 that .010 represents un-fermentable (to regular beer yeast) sugars. drop some wild brettanomyces, pediococcus, or lactobacillus into a finished beer and it will chew it right down to 1.000 or even lower given time. i ferment my sour beer and clean beer in the same fermentors and have been doing so for 4 years without ever having even 1 unintentional sour beer so you are right in saying that good sanitation is critical to preventing infections. you can do your own research into everything that i've said and draw your own conclusions. again, i'm not saying that you should do what i do just that some of what you posted goes contrary to established brewing science.

Did you sanitize the measuring cup/water/spoon etc you used for the gelatin before adding it to the beer??

@TonyYates

10 жыл бұрын

It won't hurt if you do, but I do not. The measuring cup just came out of the dishwasher, or had been sitting in the cupboard for a day, and I figure either the alcohol in the beer or nuking it in the microwave will protect it.

Hey Tony, sorry to comment on an old video but do you find that gelatin after dry hopping reduces hop flavor and aroma?

@TonyYates

9 жыл бұрын

Northern Accent Hi man, no worries! I have never noticed a reduction in hop flavor from using gelatin. Cheers!

Is this possible to do the same for people like me who who add sugar to bottles for carbonation and don't have a keg? Thanks!

@TonyYates

5 жыл бұрын

Yes, Gelatin helps drop out some yeast, but not all. It's not like a high-grade filter. You can add the gelatin to the fermenter 24 hours after beginning cold crash, then bottle after 4 to 5 days. It will take a little longer to carbonate in the bottle (3 to 4 weeks), but because there will still be some yeast in the beer, it will carbonate. Best regards!

Hi! Do you let the Better Bottle go back to "room temperature" before racking to the keg? I'm thinking of the vacuum in the bottle while it's cold...

@TonyYates

10 жыл бұрын

No, as soon as the beer is done cold crashing I take out the BetterBottle DryTrap Airlock from the top (very slowly so as to not let the incoming air disturb the beer) and immediately rack the beer into a keg and purge for conditioning. I've never had an issue with the water coming up from the blow off and getting into the beer when cold crashing, but I do keep an eye on it as the one way seal might one day fail (I dread that day). A long enough blow off should be OK too. If you don't have that type of airlock, then an occasional addition of CO2 into the fermentation vessel should be just fine.

HOW DID YOU GET PLINEY RECIPE?!?!?!? please share

Tony, what are your thoughts on dry hopping? how many days until the flavors stabilize?

@TonyYates

6 жыл бұрын

I used to do 7 to 10 days, but the last couple years I get great results with 4 to 5, max. Cheers!

Nice video Tony! So I don't need a freezer to cold crash .... a fridge will work? I didn't think a fridge would get cold enough.

@TonyYates

9 жыл бұрын

+Jeff Vivrette No, I don't have one. My fridge only gets down to about 5C, and cold crashing for 3-5 days seems to be much better than none at all. Cheers!

can too much trub in the bottles cause a gushing beer? I use 625 liter speidel fermenters, it's pretty much impossible to get the trub out because of the shape. I rack the beer to a secondary cooling tank before bottling (cold crashing) but i still can't get it to clear up before bottling. We've had a couple complaints about our beers gushing out of the bottle when opened...

@TonyYates

5 жыл бұрын

I think it all depends on what's in the trub. Some hops? Then yes, could be extra enzymes breaking down complex sugars and giving more simple sugars for the yeast to continue fermenting. Other trub, like protein, lupids, etc will cause premature spoilage, so the beer will not keep for as long as it would were it clearer. Sounds like something you could work on. Maybe look into using some filters in between transfers. www.morebeer.com/search?search=filter Cheers!

How is the taste ?

I gave up on fermenting in carboys when I almost dropped one.I ferment in corny kegs and the gas out post makes for the perfect blow off during fermentation.Add to this the complete lack of light and nothing stays in the beer.Cold crash the keg and then force transfer to a serving keg with CO2 that has a priming sugar mix and let it sit for a couple of weeks or force carbonate with CO2.

@TonyYates

6 жыл бұрын

Sounds good! It's important to settle into a process that works. Cheers!

When I had the pleasure trying your excellent beers, and seeing the clarity and no yeast in the bottles, it was an eye opener for me. I understood that this was the goal, the ultimate standard. So now I will have to buy kegs and keezer... ;)

That's amazing. I just put my keg outside, in Scotland its about 5 Celsius at the movement. Does the gelatine effect the flavour in any way?

@TonyYates

9 жыл бұрын

No, the gelatins does not impact the flavor of the beer at all. Make sure to get the non-flavored gelatin.

@MSKChess

9 жыл бұрын

Its a problem for me Tony as I cannot use animal products. There are plant derived fining like Irish Moss as you are no doubt aware but these need to be added during the wort stage. My beer is already brewed and sitting outside in a fermentation vessel. How much does 'cold crashing', a beer clear it'? Is it necessary to use something like gelatine to make it completely clear?

@TonyYates

9 жыл бұрын

No, cold crashing will clear it a lot! 5-7 days, and then after bottling 3-4 weeks it is crystal.

@TonyYates

9 жыл бұрын

Then again, there is some time the "it depends" rule here. Like if the beer is muddy looking, well cold crashing will indeed help, but sometimes under those conditions, clarity is just wishful thinking. Under normal circumstances, and good brewing process, you will get great results. Cold crashing really is great at eliminating chill haze causing proteins. Cheers!

@MSKChess

9 жыл бұрын

ok, many thanks :D

Beauty!

@TonyYates

8 жыл бұрын

+VCOOGAN Thanks! Cheers!

Can you cool crash with glass carboy?

@eduardoaguirre1427

9 жыл бұрын

I'll try that nex time!!! thx a lot Tony

I really like this vid.. next time purge your keg before shaking the gelatin. Clarity isn't overrated by the way! I say this towards those who say it. The beers taste should NOT be limited to clarity.. however a lot of trolls don't realize that Haze is....yeast any hops! After a good while it changes the flavor of beer in keg..

@TonyYates

6 жыл бұрын

Great feedback! Yeah, its the little details that add up over time that make the difference. I i tend to only purge these days and forgo the shake all together. Cheers!

Seems to me it would be less trouble to transfer it to a secondary for the gelatin. Then to rack it off / keg or?

@TonyYates

10 жыл бұрын

Yes, some people prefer to do this, and it's important to note that, when doing it like that, it's done in the secondary the last few days the secondary is cold crashing - to ensure you get out all the haze-producing proteins and tannins too. Best regards.

this is a result you want when cooking with gelatin. getting it just warm enough to be a liquid again stops you from getting that jelly with the final couple beers from the keg. then remember, gelatin only works on clearing yeast haze. it will not clear a beer that has a problem with protein or starch haze

Ringnes cups? You're in Norway? Home brewer in Trondheim here. What temperatures do you cold crash at?

@TonyYates

7 жыл бұрын

Yeah man, they were freely given to me from the guy I I bought the ventilation hood from. I can only get down to about 3C and keep it there for 3 days, but am looking into a small freezer to be able to get down to -1C, which is better. Cheers!

I let my ale go through secondary fermentation in the keg after adding extra sugar and in a few weeks it is crystal clear without having to add anything or do any extra stuff.

@TonyYates

10 жыл бұрын

Hi Krytonic0! Yes, given the right conditions (PH, mash temps, good hot and cold breaks, etc), and enough time, beer will clear. That's not the title or subject of this particular video. Best regards.

@ipissed

10 жыл бұрын

Tony Yates It is the subject of this video. Clear unclouded beer is the subject. Best regards NOT! Best regards but if you are going to pump c02 into it anyways then just let it settle naturally best regards.

Hi Tony, are you located in Norway? I saw the "Gelantin Pulver" And the Ringnes glass ??

@TonyYates

7 жыл бұрын

+ThomasOnGuitar Yes, in the greater Oslo area.

@ThomasOnGuitar

7 жыл бұрын

Tony Yates cool :-) I'm a homebrewer myself, (Telemark)and have never tried using gelantin in my brews, but wondered how i would go about it. Thanx for posting this vid :-)

@TonyYates

7 жыл бұрын

This is how I do it: kzread.info/dash/bejne/ZJV52tVrmpTZY6g.htmlm5s 1 tsp into 200ml of water. Raise the temp to 65C, but not higher, then pitch it into cold beer.

"Liivatejauhe" -> Todos a la plaza!

Can this method be applied to beer intended for carbonation in a bottle with sugar?

@TonyYates

8 жыл бұрын

+ignition. I have not personally tried it. Other have reported that they have with success, but it takes a few weeks longer to carbonate the beer; which makes sense since most of the yeast is removed. Without a fine filter, it will highly unlikely to remove all yeast. If I was going to bottle, I would at least cold crash and then bottle, and skip the gelatin. In fact, that what I just did with my barley wine. Cheers!

@troyjralph

8 жыл бұрын

+Tony Yates Thank you very much for the help and advice (for both responses). Cheers!

I can regularly produce commercial quality clarity with whirflock/Irish moss and a 24 h 30 degree crash. First to last pour is Crystal clear.

Looks good tony whats the name of the valve on the bette bottle? thanks

@TonyYates

9 жыл бұрын

That's the DryTrap airlock: www.better-bottle.com/products_master.html , cheers!

My beer is clear on its own? puzzled.....

How much is it? You mention TEAspoon, but at 3:25 you say TABLEspoon, but seem to have a teaspoon size. Which one is it??

@TonyYates

8 жыл бұрын

It's a teaspoon, sorry about the confusion. Cheers!

would this be the same if you were bottling it?

@TonyYates

9 жыл бұрын

Albi Collier Yes and no. I would cold crash to eliminate as many chill haze proteins as possible, but I personally wouldn't add a clarifying agent to a bottle conditioned beer - eliminating a lot of the yeast in solution. With cold crashing, bottle conditioning time will be longer (3-6 weeks), and with a clarifying agent even longer (if ever). There are some clarifying agent brands, such as Youngs, which claims to be OK for bottle conditioning, but I have never tried it - probably never will. Best regards, Cheers!

@TheAlbiCollier

9 жыл бұрын

Great vid by the way! Thanks for the prompt and very informed reply! Awesome work man! Cheers!

sweet head on that beer. Also, swwweet microwave

where did you get your plastic cups? Ringnes is the name of my local brewery here in Norway. en.m.wikipedia.org/wiki/Ringnes

@TonyYates

8 жыл бұрын

+tbergsk I am living in the Oslo area :-) I got the plastic cups when I bought my ventilation hood actually. The guy selling the hood, near Ås, worked in the restaurant business and had a 3 to 5 hundred of them in a box. He asked what I was going to be using the hood for and when I told him home brewing, he offered me the whole box of them for free - just to get rid of them (he was moving). So I said sure. :-) Cheers!

Cool microwave... Looks like a stereo! :))

Haha! Sounds like you're not brewing enough! :-) You're vids say otherwise though. Hehe. Cheers!

Let the beer sit. all you need to do

@petestrat07

7 жыл бұрын

Easier said than done!

@badsaddamdotnet

7 жыл бұрын

i bottle half of mine and then let the other half sit for a few days in the fridge so it settles a bit more then bottle it and it seems to be a lot clearer.. just so hard to wait lol.

Hehe... It's definately better than all the bottling, and then there are other interesting things to deal with like temp controllers, CO2 bottles and pressure gauges. :-) Cheers Raggo!

Walks through house seeking light source to look through beer...

i would drink the 'murky' one to be honest lol =)

How to male clear without using gelatine

@TonyYates

6 жыл бұрын

1) Cold Crash 2) Use a Filter, i.e. www.morebeer.com/products/beer-plate-filter-kit.html 3) Use another fining, i.e. isinglass

cant help to notice that you are using a swedish gelatin powder, why is that? :)

@TonyYates

9 жыл бұрын

morran M Well.... it was the first place I saw it in a container like that. Locally, I've only been able to find them in small packets. Cheers!

@MorranM

9 жыл бұрын

okay, that's cool

Just out of curiosity, sanitation is always preached rigorously. But it doesn't seem like that gelatin mixture would be sanitized. I'm a noobie to the home brew scene. So pardon my inexperience.

@TonyYates

9 жыл бұрын

You ever make a kit beer and top it up with tap or bottled water? I've made several before building my all grain setup, and never once had an infection. Sure, the water could have been boiled and then cooled first, but I know its quality. Everything else was sanitized.

I did a cold crash on my latest brew.. but more luck than judgement. I forgot to add Irish Moss to by boil (i was fannying around with my chiller cooler) so on the last day of fermentaion (just before I bottled) i removed all heat and it droped to around 2-5 deg C. I bottled today as ypu can see in this video.. kzread.info/dash/bejne/l5auo7R9fbfRgMY.html and it looks pretty clear. Ill leave it for 10days in the warm then move the bottles to the shed to settle even more..

@TonyYates

6 жыл бұрын

Saw the video and it looks good. I imagine you are enjoying it by now :-) Cheers!

@TheSmudgeFamily

6 жыл бұрын

Tony Yates Unfortunately not yet...only bottled a few days ago... about 2 weeks till I enjoy!

singleton sonic

Cold crashing is definitely not for the newcomer. If you're not careful, you can easily taint a brew by essentially killing off the yeast. I find just bottling the beer and conditioning it for a couple of weeks achieves the same result and is a lot easier. We're making homebrew here, not operating a micro brewery.

@michaelcreevan5422

8 жыл бұрын

+Vheissu if you are carbonating the beer in a keg, you dont need the yeast

@ESSBrew

7 жыл бұрын

cold crashing doesnt kill yeast. It makes it drop from suspension.

@suchandsuchfilms

7 жыл бұрын

huh huh... you said "taint"

I'm acutely aware that I'm watching a home video 0_o

Too much technique, not enough patience! I find there is no need to do anything other than rack my beer after first fermentation is finished, bottle and wait a few weeks. The result is the equal of what you show or better. If you were to hold a glass of store bought product up alongside the sample you were describing as 'crystal clear' you would see that you still have some ways to go. But then again, why the fixation with achieving super clarity anyway? I drink beer (citrus hoppy IPA) because I like the flavour, aroma and effects, whether its reasonably clear, bright or crystal is insignificant.

@johnh2055

9 жыл бұрын

Agreed. I never use finings in my brews. After 5 days or so in the primary I rack into a glass secondary fermenter & leave it there till its finished fermenting and it has clarified. Sometimes this can take weeks, oh well, I prefer good beer to fast beer. I then keg it, put it on gas and usually age it another week or so until I put it on tap. I'm one of those "less steps in the procedure is better" types I guess.