Gelatin (Clarifier)

A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.
  1. Here is a list of materials you will need:

    1. Gelatin Finings: Make sure it is UNFLAVORED.
    2. Pyrex Measuring Cup
    3. Sanitizer
    4. Thermometer

    Steps: (per 5 gallons of beer)

    1. Add ¼ to ½ cup of cold filtered water to a sanitized measuring cup
    2. Add ½ teaspoon of gelatin on surface
    3. Let sit for 10-15 minutes to partially dissolve
    4. Heat water to 150-155 °F (I usually do small 5-10 bursts in the microwave. You may also heat the water by adding very small increments of boiled water) DO NOT BOIL THE WATER, you will make Jell-O instead.
    5. Stir and test temp with sanitized thermometer
    6. Pour into fermenter or keg. Use care in avoiding unnecessary cold side oxidation.
    7. Allow 24-48 hours to work its magic prior to packaging or serving.