Gelatin Finings

[beermkr]

I am interested to know if any brewpub brewers are using gelatin to fine with. Also if they are using a bulk gelatin from one of the food suppliers like Sysco or US Foods.

Any info would be great.

Thanks,

Mike

[Jephro]

I have fined with gelatin, took a bit to dial in a good SOP but once i figured out what worked it worked well. It sure is a pain in the arse to clean-up if you spill and let it cool even a minute or two though.

I too am curious if there is a difference from generic food grade gelatin and the stuff brewery supply people sell us. Always wondered, but never bothered asked anyone. It sure smells and looks like unflavored jell-o... ?

[JDrum]

I have fined with gelatin, took a bit to dial in a good SOP but once i figured out what worked it worked well. It sure is a pain in the arse to clean-up if you spill and let it cool even a minute or two though.

I too am curious if there is a difference from generic food grade gelatin and the stuff brewery supply people sell us. Always wondered, but never bothered asked anyone. It sure smells and looks like unflavored jell-o... ?

Knox gelatin is 225 bloom, and the stuff I get from BSG is 200 bloom. Bloom is a measure of gel strength, apparently. So if gelling is key to effectiveness as a fining, then the Knox stuff would presumably be better. However, my understanding is that gelatin's ability to attract particles is a function of molecular charge, and not necessarily physical gelling properties. It may also be that these two properties are closely related...at this point I don't know.

It occurred to me today that the water I'm mixing finings with is pH 8+... I correct water pH during Brewing only to ignore it at one of the final stages. Does anyone know if lowering the pH of the finings liquor will influence it's effectiveness?