Gelatin fining in the keg

[EL TIZZO]

I want to attempt fining my next lager with gelatin in the keg...I was wondering how much people are using for 5 gal...do I need to shake it up?...before or after lagering?...how long before it has worked and will I need to transfer off the gunk into another keg or can I serve after dumping a pint or two?...how bad is it to clean out of the keg after?...any input would be greatly appreciated!

Cheers!

[Stinkfist]

using gelatin is the easiest thing.....add 1/4 to 1/2 of gelatin to 1/2 cup of water....let sit for 30 minutes to bloom....then warm slowly up to 145to 150F and then pull off of heat and then add directly to your chilled/uncarbonated keg then just carb over a week or so and then throw away the first pull off the kegerator and you are ready to go...it really does wonders to clarity...I can def tell the difference between the ones I have not added gelatin to the ones I have...

[EL TIZZO]

sweet, thanks...you mean 1/4 to 1/2 of the "package" of gelatin right?

[Stinkfist]

sweet, thanks...you mean 1/4 to 1/2 of the "package" of gelatin right?

nope meant tsp....missed some key info...lol

[TheDarkSide]

sweet, thanks...you mean 1/4 to 1/2 of the "package" of gelatin right?

nope meant tsp....missed some key info...lol

I've been throwing the whole packet in. Guess I'm super clear then.

I do as above (except for the quantity) and add it to the keg before racking the beer over. This way it swirls it around and mixes it up for me. I am transferring chilled beer over since I crash it in the fermentation chamber.

[spiderwrangler]

If you chill first, you can pull things down more completely/easily, but gelatin does a fine job just at room temp. Just don't serve that beer to any vegan friends....

[Ozwald]

Just don't serve that beer to any vegan friends....

Or don't tell them.

I worked in a high end restaurant where we had a vegan waitress who was constantly munching on our croutons every time she came into the kitchen. One day she finally asked why our croutons were so much better than anywhere else. In perfect unison, I responded with the executive chef, "Duck fat." It didn't go over too well.

[spiderwrangler]

HAHAHHAHA! Silly vegans...