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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Kegged my Munich IPA. Couple of weird things

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AgedAardvark
SLC, UT
53 Posts


Ok, so to recap:

I had the IPA that came out of the mash extra heavy (1.075 instead of the targetted 1.064), which lead me to underpitch it, and it stalled out at 1.030.  I pitched another packet of Nottingham, and checked it after 3 days.  1.025.  So I figured it was working.  I added the dry hop and gave it some more time (at about 65 ambient).  

Friday night, I added gelatin per these instructions:


Saturday night I kegged it @30PSI overnight, and sampled it a little bit Sunday.  It's definitely beer, and I'll be happy to serve it to family and friends, but there are a couple of weird things.

FG:  1.025. I've been using a stupid analog dial thermometer on brew day.  Is it possible I mashed at too high a temperature and got too much Alpha amylase?  

Clarity:  No apparent effect of the gelatin.  I pitched the gelatin onto room-temperature beer then I cold-crashed it.  Was I supposed to do it on already-chilled beer?

edit:  accidentally linked a picture of a walnut instead of gelatin instructions.




Posted 34 days ago.
Edited 34 days ago by AgedAardvark

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


The FG being that high suggests possible crush issues and possible temp issues.  If you know the crush was good, I'd bet the temp was well off.

For gelatin to be effective, the beer needs to be pretty cold already.  I had great luck pitching 1/2 tsp of gelatin dissolved in 1/4 cup of hot water, then pitching into ~45 degree F beer, and proceeding to cold crash to 33 degree F for 48 hour.





Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Yeah, the beer needs to be cold enough for haze-forming particles to come out of solution so the Gelatin can pull it out.



Posted 34 days ago.

Catman_bru
SE, WI
7 Posts


Counterpoint: I more often than not pitch my gelatin* onto warm beer, then immediately cold crash. YMMV.

*Gelatin procedure: 100ml water, 1/2 tsp gelatin, heated to 150*F, poured into keg, beer racked on top.




Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


>If you know the crush was good, I'd bet the temp was well off.

The crush was executed by my LHBS, and I think they keep the same setting all the time as a matter of course.  I don't KNOW the crush was good, but it those are the two most likelys, I'd put the error on my mash temp before I'd put it on the shop's crush.  




Posted 34 days ago.

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