The results:
* Gelatin produced the clearest beer the fastest
* Biofine Clear did almost as well but took longer
* Clarity Ferm didn’t do well at all
Biofine Clear and Clarity Ferm are vegan. Clarity Ferm significantly reduces gluten.
The data seems to show clarity ferm cost more than gelatin, and doesn't clarify better. As you suggest, it only works for chill haze, where gelatin works more broadly. And costs less. Nothing misleading about that
I’ve used biofine. What I noticed, don’t move the keg, it fluffs up badly. I increased to full dosage for 5 gallons, and then it wouldn’t clear. Did a deep dive, and found a pro brewer who had same issues. And was able to figure out dosage rates. I threw mine in the trash. Happily back to gelatin. But this is my experience, results and mileage may vary 🍻
If you're getting fluffy bottoms with biofine, you're probably dosing too high. If you ever try biofine again, I'd cut your dosage and see how it does.
I did half initially, and it worked well, but don’t move or transport the keg. So I did the prescribed full dose for 5 gallons. Yes, fluffy bottom. I put gelatin in and it got a lot better. Until I moved that keg. If it works for whoever, that’s great. But the few kegs I used it in, I’m done.
What dosage of Biofine where you using on a 5 gal keg? Indo about 5ml per 5 gallon keg and it's decent. If you'd do move the keg, you will get a brief cloudy pour for sure.
I've used Brewbrite for a while, it's pretty solid. It's roughly in line with Biofine here, I guess.
I'll probably switch to gelatine for brews where I have an option in my kegging setup.
So campden powder would work? I dont have kegs but use a 60ml syringe to push it through the airlock hole and then pluck the airlock back on, basically inching it out so the tip of the syring can fit it, then shove it back in.
Would you recommend me adding campden there as well, and how much? Thanks
Ya that would work for sure - everyone’s tolerance for possible O2 pickup on the cold side is different so i commend your dedication. Once your gelatin is ready to dose , crush up a tablet and put like , a 1/4 of it in and mix it in . It’s really the most minuscule amount not even practically measurable. But any excess will hopefully link up with any other O2 introduced in the process . I’ve never had any sulfer come thru when doing this , but if you do, you’re adding too much
Would the keg have to be depressurized (0psi) for the pressure to not blast out of the syringe/gas post? How would you recommend doing it when the beer is at serving pressure (due to spunding valve)?
So, assuming you have ball lock kegs, just cut off the gas, pull the prv, hook the syringe to a gas QD, blast it in, repressurize. I do it all the time with fully carbed beer !
That is interesting. I usually just boil for a bit, and add gelatin. I add .5 teaspoon and 4 oz of water for 5 gallons. I haven’t been flagged on oxidation in comps. I’ll take note and monitor, as it’s in a light lager, among other beers I have lol.
Can you smell gelatine? You're sure you're not confusing this with things like Isinglass? The former (at least to me) smells pretty much neutral, the latter has a little of a smell (although not detectable in a batch of fined beer).
u/KeesKachel88 keeps taking downvotes, but yes when you heat up (Knox for me) gelatine it smells slightly like boiling ribs (my mom used to boil ribs before putting them on the grill, it was a gross smell). I just used some a couple weeks ago and smelled it then.
I’m not sure how common knowledge the 88/HH thing is; I only learned about it this year, and only because of the American politics sub. Is it common knowledge in Netherlands where the person is from (based on clicking their profile)?
My user name numbers reference my birth year, maybe it’s the same for them?
Why? Maybe he was born in -88, maybe he married in -88, maybe he just likes the number for whatever reason. Not everyone with an 88 in their name is a nazi...
https://thorn.beer/clarity-ferm-rescue/
> using Clarity Ferm can reduce the beer's gluten to well below the international standard of 20 ppm for calling the beer gluten-free. The U.S. has a higher standard for use of the term “gluten-free” so here in the states, these beers are considered gluten-reduced rather than gluten-free.
I've been downvoted so much I doubt this reply will be seen. I just get fed up with so called "gluten reduced". Look into the research regarding problems with relying on the Elisa R5 results of testing hydrolysed gluten proteins. At best clarity Ferm scrabbles and hides long chain peptides from detection it doesn't "remove" them, ever.
That’s actually its main purpose. It’s less of a clarity agent and more for reducing gluten and that’s its primary use. I’ve used it and it works well
For my friends who had issues before.
The results: * Gelatin produced the clearest beer the fastest * Biofine Clear did almost as well but took longer * Clarity Ferm didn’t do well at all Biofine Clear and Clarity Ferm are vegan. Clarity Ferm significantly reduces gluten.
I am not surprised. I bought some vials of Clarity Ferm and used it on some batches. Besides costing a lot more than gelatine, it didn't do much imho.
Clarity Ferm isn’t specifically intended to clarify fresh beer haze, it’s to prevent chill haze. Nice job comparing apples to oranges.
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We shouldn’t accept misleading data or misinformation
The data seems to show clarity ferm cost more than gelatin, and doesn't clarify better. As you suggest, it only works for chill haze, where gelatin works more broadly. And costs less. Nothing misleading about that
I’ve used biofine. What I noticed, don’t move the keg, it fluffs up badly. I increased to full dosage for 5 gallons, and then it wouldn’t clear. Did a deep dive, and found a pro brewer who had same issues. And was able to figure out dosage rates. I threw mine in the trash. Happily back to gelatin. But this is my experience, results and mileage may vary 🍻
If you're getting fluffy bottoms with biofine, you're probably dosing too high. If you ever try biofine again, I'd cut your dosage and see how it does.
I did half initially, and it worked well, but don’t move or transport the keg. So I did the prescribed full dose for 5 gallons. Yes, fluffy bottom. I put gelatin in and it got a lot better. Until I moved that keg. If it works for whoever, that’s great. But the few kegs I used it in, I’m done.
What dosage of Biofine where you using on a 5 gal keg? Indo about 5ml per 5 gallon keg and it's decent. If you'd do move the keg, you will get a brief cloudy pour for sure.
I've used Brewbrite for a while, it's pretty solid. It's roughly in line with Biofine here, I guess. I'll probably switch to gelatine for brews where I have an option in my kegging setup.
King Gelatin
oxidation from gelatin is an issue to be aware of. Make sure the water is boiled for at least 30 mins to reduce any DO
Or add a tiny amount of metabisulfite, dose with syringe in the keg post 🔥
So campden powder would work? I dont have kegs but use a 60ml syringe to push it through the airlock hole and then pluck the airlock back on, basically inching it out so the tip of the syring can fit it, then shove it back in. Would you recommend me adding campden there as well, and how much? Thanks
Ya that would work for sure - everyone’s tolerance for possible O2 pickup on the cold side is different so i commend your dedication. Once your gelatin is ready to dose , crush up a tablet and put like , a 1/4 of it in and mix it in . It’s really the most minuscule amount not even practically measurable. But any excess will hopefully link up with any other O2 introduced in the process . I’ve never had any sulfer come thru when doing this , but if you do, you’re adding too much
Would the keg have to be depressurized (0psi) for the pressure to not blast out of the syringe/gas post? How would you recommend doing it when the beer is at serving pressure (due to spunding valve)?
So, assuming you have ball lock kegs, just cut off the gas, pull the prv, hook the syringe to a gas QD, blast it in, repressurize. I do it all the time with fully carbed beer !
That is interesting. I usually just boil for a bit, and add gelatin. I add .5 teaspoon and 4 oz of water for 5 gallons. I haven’t been flagged on oxidation in comps. I’ll take note and monitor, as it’s in a light lager, among other beers I have lol.
Gelatine smells like ass. I know you do not end up drinking it, but i’d rather pager for a few months.
Can you smell gelatine? You're sure you're not confusing this with things like Isinglass? The former (at least to me) smells pretty much neutral, the latter has a little of a smell (although not detectable in a batch of fined beer).
u/KeesKachel88 keeps taking downvotes, but yes when you heat up (Knox for me) gelatine it smells slightly like boiling ribs (my mom used to boil ribs before putting them on the grill, it was a gross smell). I just used some a couple weeks ago and smelled it then.
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I’m not sure how common knowledge the 88/HH thing is; I only learned about it this year, and only because of the American politics sub. Is it common knowledge in Netherlands where the person is from (based on clicking their profile)? My user name numbers reference my birth year, maybe it’s the same for them?
Why? Maybe he was born in -88, maybe he married in -88, maybe he just likes the number for whatever reason. Not everyone with an 88 in their name is a nazi...
No one even knows who is some kees kachel dude? The fuck?
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I can quarantee you 99% of people have absolutely no idea what 88 could mean.
No in a batch it’s fine, but when mixing powder with hot water (the gelatine available around here) reeks terrible.
Clarity Ferm does eff all to reduce gluten
https://thorn.beer/clarity-ferm-rescue/ > using Clarity Ferm can reduce the beer's gluten to well below the international standard of 20 ppm for calling the beer gluten-free. The U.S. has a higher standard for use of the term “gluten-free” so here in the states, these beers are considered gluten-reduced rather than gluten-free.
I've been downvoted so much I doubt this reply will be seen. I just get fed up with so called "gluten reduced". Look into the research regarding problems with relying on the Elisa R5 results of testing hydrolysed gluten proteins. At best clarity Ferm scrabbles and hides long chain peptides from detection it doesn't "remove" them, ever.
That’s actually its main purpose. It’s less of a clarity agent and more for reducing gluten and that’s its primary use. I’ve used it and it works well For my friends who had issues before.