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Gelatin Beer Clarifier (Grade 1)

Gelatin Beer Clarifier (Grade 1)

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A heat soluble, commercial quallity extra no. 1 grade, powered Gelaitin.  This is much higher quality Gelatin than you will find in most beer/winemaking shops. It is composed of high molecular weight mass proteins that carry a big positive charge. Prepare by mixing in warm water and then adding during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) when used. See below for different dosage rates for beer and wine.

For Beer 
Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.

A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Community Q&A

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Browse 1 question Browse 1 question and 3 answers
Why did you choose this?
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Tom e on Mar 3, 2020
James B on Feb 1, 2020
Tom e on Mar 3, 2020
Because we are making beer.
Donald H on Feb 25, 2020
James B on Feb 1, 2020
clear beer
James S on Jan 21, 2020
Try clearer beer
I like clear beer.
Michael H on Nov 14, 2019
getting ready to bottle
Marilyn P on Oct 29, 2019
i like clear beer
Ryan P on Oct 28, 2019
Higher grade than homebrew shop
John S on Oct 25, 2019
Experimenting with clarity
Kennison, A on Aug 28, 2019
Natural clarifier for non-turbo fermented washes
Charles T on Jul 18, 2019
Needing to clarify my beer
Ian L on May 21, 2019
Use with most pale ales, IPAs, and pilsners for clarifying.
Tyler H on Mar 19, 2019
Clear it fast
Tom Kerr on Feb 18, 2019
Clarify beer in keg
David D on Jan 24, 2019
Because we are making beer.
Donald H on Feb 25, 2020
clear beer
James S on Jan 21, 2020
i forgot to use irish moss. i'm making a lager. can this be used when the beer is racked off to the bottling bucket? will it prevent proper bottle conditioning/carbonation?
steve miller on Feb 13, 2020
BEST ANSWER: Hi Steve Miller,
I’ve used the gelatin a number of times. I generally wait until fermentation is complete because I’ve heard that the gelatin is so effective at entrapping floating solids that it can actually sequester so many yeast that it can stop the fermentation process. I’ll admit though that I’ve never seen it halt fermentation because I always wait until fermenting is complete. With that being said, yes it is very good at clarifying the beer. I would give it at least 2-3 days to settle after you add it. And I can tell you from experience that if you boil the gelatin before adding it, it curdles up and is ineffective. I mix it with about one to two cups of 120-130 degree Fahrenheit water until it’s fully dissolved, then add it to the beer while it’s in the bottling container. I like bottling from the carboy because you can really see how much of the proteins have settled to the bottom. Sometimes they stick to the side of the carboy, but if you tap it with a rubber mallet one or or two separate occasions a day before bottling that will help dislodge them so they settle to the bottom. Hope this helps

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Cleared my chardonnay much better and more efficiently than Bentonite
May 14, 2019
11 months ago