safale US-05 is a slow floccer

hoboscratch · Post by **hoboscratch** » Wed May 25, 2011 6:55 pm

I kegged an IPA that I used US-05 on. I haven't had issues with this yeast really much at all before, but for some reason this time its hanging on and is taking a while to floc. Its been 5 days in the keg at keg temps and is still very cloudy. I want to start drinking it this weekend. In case it doesn't drop, which doesn't look like the case, (I've read stories of 05 taking a couple weeks to drop out in some instances) will gelatin work to clear this? I've never had to use it before and don't know much about it. Anyone have any experience with using gelatin to help clear up a cloudy beer?

DrPaulsen · Post by **DrPaulsen** » Wed May 25, 2011 7:17 pm

I've used gelatin 3 or 4 times to clear up my beers, with good success. I typically use 1/2 to 1 tsp of gelatin (the unflavored stuff from the grocery store works fine) per keg. I rehydrate the gelatin in water around 150F for 20 minutes or so before pitching. It should bloom if you've done it right. I've been told its important not to boil the stuff, so I typically just heat up hot tap water in the microwave a little bit before adding the gelatin.

After dumping into the keg, I give it a good shake and let it sit overnight. The next day the first glass will be thick and nasty looking, but crystal clear beer should follow.

I've also used Super Kleer (an isinglass product, I think). It works pretty similarly to gelatin, but I've found it more effective at removing tannins.

As evidence that these products will not hurt your beer, I used one of them on the Strong Scotch Ale that took a 1st place ribbon at the Thirsty Classic. That beer was taking forever to age and come into its own before I used a fining agent.

carrisr · Post by **carrisr** » Thu May 26, 2011 7:46 am

Yeah, I've had the same issue with US-05 I think. I wasn't really sure if it was the yeast or chill haze. Seeing your post makes me think more towards the yeast. I've recently heard of people using 04 yeast and fermenting it cooler. You supposedly get clean fermentation with high floc.

I've also used gelatin a couple of times with mixed results. It worked really well one time and another time I ended up with big floating "globs". I think it's pretty important to get the temperature right. Too cool and it doesn't "bloom" well and too hot and it turns to jello. Sounds like Lee may have it figured out.

hoboscratch · Post by **hoboscratch** » Thu May 26, 2011 9:12 am

Thanks for the input, guys. I will see how it looks tonight and go from there. I am betting I will be trying out the gelatin though. Last night it was still very cloudy. I don't think it is chill haze. I have never had a chill haze issue before with my process and I don't see anything that would have caused it this time.

kjball · Post by **kjball** » Mon May 30, 2011 7:55 am

Timely post. I was just noticing the same issue in an IPA I'm getting ready to dry hop. Here's my question: do I add the gelatin before, after or during dry hopping? Or does it even matter. Also, how long does it take for the gelatin to do it's thing and get clear beer?

BrewHound · Post by **BrewHound** » Mon May 30, 2011 10:55 am

kjball wrote:Timely post. I was just noticing the same issue in an IPA I'm getting ready to dry hop. Here's my question: do I add the gelatin before, after or during dry hopping? Or does it even matter. Also, how long does it take for the gelatin to do it's thing and get clear beer?

1. after
2. 24 to 48 hours

One thing that should be noted though, I have read that any kind of post boil fining or filtering will reduce the flavor of your beer and should be taken into account as part of your recipe build. Not personal experience just what I have read.

hoboscratch · Post by **hoboscratch** » Tue May 31, 2011 5:09 pm

I ended up leaving gelatin in my keg from Sat night until just now. its very clear. no hop haze either. this poor beer is a new recipe I thought up, was an olive oil experiment, and a gelatin experiment. If this abomination turns out even "alright" I'll be happy.

Matt F · Post by **Matt F** » Wed Jun 01, 2011 1:53 pm

I would not worry too much about haze in a really hoppy IPA. Style guidelines state, "unfiltered dry-hopped versions may be a bit hazy." Not seeing yours I do not know how hazy it is. I usually don't mess with an IPA if it is hazy. I don't want to risk any loss in flavor and aroma. Haze is something I am pretty loose on though. I usually forget to add irish moss to most of my boils too.

hoboscratch · Post by **hoboscratch** » Wed Jun 01, 2011 4:52 pm

You're right about the haze in an IPA, I usually don't mind haze at all. This was just from yeast that was slow to drop and in my mind needed some encouragement.

TappedOut · Post by **TappedOut** » Thu Jun 02, 2011 8:21 am

For hop bombs, I think you're getting haze from the hops too, not just the yeast. Awesome, delicious, hop haze.

hoboscratch · Post by **hoboscratch** » Thu Jun 02, 2011 8:29 am

Oh yes, hop haze means you done good.

This last case of mine was definitely yeast. I had to stir up my yeast to help a stalled fermentation. Once I did that, I had a milky, cloudy brew for weeks after the rousing. Its not uncommon with this particular yeast. I was tired of cold crashing not working and wanted to start drinking!

carrisr · Post by **carrisr** » Thu Jun 02, 2011 9:32 am

That's either amazing stamina, or something you should have a doctor look at.

Sorry just too good a phrase to let pass without comment...

On Thursday 02 June 2011 9:29:04 am you wrote:

I had a milky, cloudy brew for weeks after the rousing.

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