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Application of Gelatin in Beer Clarification

Application of Gelatin in Beer Clarification

1. Clarifying Agent (Fining)

Function: Gelatin helps remove haze-causing particles such as:

· Yeast cells

· Proteins

· Polyphenols

These particles can remain suspended in beer after fermentation, making it look cloudy.

2. How It Works

Gelatin is a positively charged protein at beer’s pH (~4.0–4.5).

It binds to negatively charged particles like yeast and some protein-polyphenol complexes.

The gelatin-particle complexes become heavier and settle to the bottom of the fermenter or conditioning tank.

The result: clearer beer with improved appearance and stability.

Advantages of Using Gelatin in Beer:

Advantage	Details
Effective clarifier	Rapidly reduces haze and turbidity
Cost-efficient	Small doses achieve noticeable clarity
Easy to use	Simply dissolve and add during cold-crashing
Compatible	Works well with most beer styles
Non-toxic and natural	Derived from collagen (typically bovine)

Usage Notes：

Form: Often used as a dry powder or liquid solution.
Typical dosage: 1–2 grams of gelatin per 5 gallons (19 liters) of beer.
Best added: After fermentation, during cold-crashing (32–40°F or 0–4°C), to enhance sedimentation.
Wait time: Clarity usually improves within 24–72 hours.

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