It turns out, if you add gelatin finings to your beer, then start to "lager" it at 28*F, you get a semi-gelatinous, chunky, beer in the top bit of your carboy!

I didn't think my lagering fridge got anywhere near that low...oops. So i put the temp controller on it and set it at 35*F. I suppose it'll all drop out after it warms a bit. If not...beer Jello anyone?

Edit: By "gelatin finings", I mean Knox Gelatin. I use it regularly, always two packages for 5 gallons.

Oh dear, I think many of us have left a beer in the freezer though to cool it quickly and then just forgot about it. Frozen beer bursts out the top, frozen water crystals seperate from a sticky, syrupy mess. Hope you r beer returns to normal!

I'm not too worried. It wasn't cold enough to freeze the beer (it's about 6% ABV), just enough to gelatinize the Knox that was still on top...I hope. I bet I'll still drink it!

why do you add gelatin to your lager? i've never heard of this . what does it do for the beer ?

Gelatin works as a fining agent to aid in clearing. Frankly, it's a bit of a cheater move on my part , but I was anxious since this lager was already almost two months in. It's crystal clear now and tastes delicious (although a little hoppier than I had intended.)

That my friend is genius. I love little cheats like that ... man if you have more let me know . im going to try that next time .

Let me share the process:

start with a pint or so of water in a small pan. Sprinkle the two packages of Knox on top of the water and stir in. Bring the water up to 170 degrees (NO HOTTER THAN 180!), stirring constantly. Cool somewhat, and add to beer when you transfer to secondary (just make sure it's done fermenting as it will pull yeast out of suspension). Immediately store below 50 degrees.

Within 3 or 4 days you will have clear beer.

This works great with ales, too!

Notice: Don't clear a beer before it's ready to drink, you'll just inhibit the yeast from doing it's final job. Also, gelatin won't always get rid of chill haze, but always cloudiness.

sounds good brother. I will have to try that . that chocolate stout wont be ready till Oct. so i figured id do some summer beers .. Mango habanero anyone!? Now that my baby! i could use this trick with it to get more clarity.

I read the following in Brewery Lane:
Fining Agent
A number of fining agents can be added to the finished beer that will aid in clearing the beer quickly. These agents work by attaching themselves to the yeast, tannins and proteins to help them precipitate to the bottom of your fermenter or bottle more quickly. One easily obtained ingredient is clear, plain gelatin from the grocery store. Dissolve it in a few cups of warm sterile water and add it to your secondary fermenter a few days before bottling. Another personal favorite of mine is polyclar. Mix it with a little water and add it to your secondary fermentor a few days before bottling or kegging.
1 teaspoon gelatin per 1 pint of water at 170 degrees.


I've only tried the Knox once and I used one packet. I either didn't notice a huge change in my kegged ale or it didn't matter that much. Cloudy or not it still tastes great and less filling.....

Kirby wrote: Cloudy or not it still tastes great and less filling.....

AMEN!