But I did start experimenting with gelatin lately and that's where my diatribe above comes from. And by more in both examples we are talking trace amounts of flavor loss.įWIW, I don't care about super clear beer either and normally don't use a fining step. Yeast tend to bind up hop flavor as well, so maybe brewers shouldn't use yeast? No you use more hops to compensate. Flavors issues are almost always manageable on the recipe end. Fining with gelatin is just a process issue.
There is no change being taken that you'll lose something. You make gelatin fining part of your regular brewing process. If you brew a beer and it doesn't have enough brown malt flavor in it what do you do? Next time you add more brown malt right. Regarding flavor loss and gelatin usage, I think its over interpreted. Make up some fresh gelatin and dump it into the keg, and you'll have your "exquisitely" clear beer in a couple days. At this point your gelatin is probably sitting at the bottom of your keg in a clump, and thus inverting the keg won't do anything other than mix gelatin.
The long winded chill haze explanation aside, if the beer is not cold those aggregates won't form thus your gelatin won't really clear the beer. If the nature of the bonding between the polyphenols and proteins changes from non-covalent to covalent, or the aggregation becomes permanent and you get permanent haze. When cold the polyphenols can polymerize and subsequently aggregate with proteins (clump together), thus increasing their hydrodynamic radius and eventually, when they get big enough, become visible to the eye. When warm the proteins and polyphenols are non aggregated and thus have too small a hydrodynamic radius to be seen by the naked eye. The colder it is, the more haze forming particles form.
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