Gelatin's Effect of flavor of Flavor in homebrew. - Tasting and verdict

[@russnotdisclosed7249]

Try again in a few weeks when the oxygen you introduced with the gelatin effects the freshness.

[@ColoradoBrewTalk]

Really, it's been a few weeks since we filmed that episode, and it tastes great, I just had a glass last night. Have you ran into that problem? I did a closed transfer from the fermenter to a purged keg, and when it was time to introduce the gelatin I opened the kegs lid and dumped it in then sealed back up.

[@russnotdisclosed7249]

@@ColoradoBrewTalk Yes I have sadly. Opening the lid is actually bad and pretty much ruins all the work you did with the purged keg and closed transfer. Air molecules move fast and there also is the dissolved oxygen in the water of the gelatin solution. Unfortunately it only takes ppb of oxygen to ruin beer post fermentation. Anyway it's something to think about.

[@russnotdisclosed7249]

@@ColoradoBrewTalk Most brewers I know are moving away from gelatin and simply relying on kettle finings and more settling time after chilling and before knockout. Transferring clear wort to the fermenter is the best trick for clarity of the final product.

[@ColoradoBrewTalk]

@@russnotdisclosed7249 Thanks for the comments and some great feedback! We're going to have to do some more experiments. Stay tuned!

[@burnsironwork]

@@ColoradoBrewTalk i understand the concern and logic but I have added gelatin to a keg by opening the top, a week or two after pressure transfer over a hundred times. I wait at least 8 weeks from the date of brewing before drinking and have never experienced any problems. sometimes towards the end of a keg I bottle using Itap and tonight 9 months later it looks and tastes excellent. I am not an expert taster but compare my brew to off the shelf Lagers and I prefer mine. The Lager is quite pressurized before opening and I like to think the co2 is helping prevent oxidizing .