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Gelatin

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.

Mechanism:

Gelatin electrostatically attracts proteins and astringent, bitter husk and hop tannins. These coagulate and settle to the fermenter bottom for easier removal.

Dosage:

Add 1 teaspoon per 5 gallon batch, add to secondary fermentation 1 week before bottling.

Preparation:

Dissolve 1 teaspoon in 1 cup of hot water (do NOT boil), cool, add to fermenter, and mix thoroughly.

Related Links

Water Treatment
Volume Conversion
Weight Conversion
Gelatin