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I was reading "Understanding Wine Technology" and there was a bit in the book about fining agents. In the book, they have a nice little table showing different fining agents as well as if they reduce anything. For gelatin, the books says it reduces phenolics which I find interesting. From what I've seen, majority of people would not use gelatin in beers that focus strongly in phenolics (Wits, Hefes, Saisons) because cloudiness is acceptable in these beers styles, but I do know people tend to obsess over clear beer.
Have any of you tried fining a phenolic beer and seen a decrease in phenolics? I don't fine my beers at all but wanted to at least share the knowledge and see if anyone has noticed this as well.
Posted 34 days ago.
I only gelatin lagers. Sometimes I gelatin IPA, but I'm Beginning to appreciate the hazy neo-east coast style, so I may not do that anymore.
Interesting to know that if I gelatin a Tripel or anything I might see a reduction in phenolics.
Posted 34 days ago.
Not really. I've used on tripel and saison, but never side by side. With unfined. I do find gelatined beers to be a bit smoother, which I always assumed was the hop-compounds bound to yeast cells being pulled out.
Posted 34 days ago.
By phenolics they mean phenols, I am sure, and by phenols they specifically mean tannins in the context of wine making.
Posted 34 days ago.
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