Re: Gelatin

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"Riggs" kindly asked:
Quoted text here. Click to load it
"Lager" is a german word standing (here) for "store". Now you might see the
link I snootily supposed to be common and should have probably explained:
Lager beer got its name from the fact that it could be and most often WAS
stored a couple of time before it was served. Given that time, it cleared
out very well even without finings or filtering.

Besides, my intention was not to offend those using gelatine or other
finings though I did so. Please excuse. I thought more of the commercial
brewers who try to "optimize" production wherever possible regardless of
quality issues. What I wanted to point out was that you hardly need finings
if you use good ingredients and work properly. What I forgot to mention was
that, at least IMO, gelatin distinctly influences the taste while it removes
not only haze-causing proteins. I have made good experience using a special
type of Kieselsol in the secondary, it removes a lot of unwanted proteins
and trub but does not affect taste. Its use is even allowed by the very
strict german beer laws.

--
* www.brauherr.de
* (wenn Bier für Sie nicht nur gelb ist und blau macht)

** Wer das bayerische "Reinheitsgebot" für eine deutsche Segnung hält,
** der sollte auch Michael Glos als Bundeskanzler wählen.

***None of those is translatable without loss.
***I regret, you shouldn't.



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