Enjoy the beer that you deserve.
What it does :
Gelatin is used to prevent chill haze in the finished beer. It also reduces astringency.
What it is:
This is a water-soluble, positively-charged protein derived from materials such as pork or beef skins and bones.
How it works:
Gelatin clarifies beer and reduces its astringency by causing colloidal material such as phenols, haze-causing proteins, and tannins, to settle out before bottling or kegging.
Gelatin electrostatically attracts proteins and astringent, bitter husk and hop tannins. These coagulate and settle to the fermenter bottom for easier removal.
Add 1 teaspoon per 5 gallon batch, add to secondary fermentation 1 week before bottling.
Dissolve 1 teaspoon in 1 cup of hot water (do NOT boil), cool, add to fermenter, and mix thoroughly.
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