Gelatin fining weirdness

Northern Brewer General
1

I’ve been brewing for years but haven’t done any fining in years. I used polyclar a few times 10 yrs ago. I have a plate filter but it’s too much of a PITA for me. And soaks up too much beer.

So I read a little on the forum and used gelatin on a pils recently. I dissolved 1 pkg of Knox gelatin in 2 cups of warm water and split it between two 5 gallon carboys. Stirred it some and dropped the temp to 38. I let is sit for 6 days.

I kegged it last night. Call me crazy, but the beer seemed a little “thick”. It seemed to have lost a little something during the process too. Didn’t have quite as bright a flavor as when I tasted it as I racked it before adding the gelatin. Of course, the beer was colder too. (38 instead of 52)

There was a fair amount of residue on the bottom of the carboy and I’m planning on letting it sit in the keg for a few weeks too.

Any thoughts?

2

A half a pack of Knox per 5 gallons wouldn’t be the catalyst for a ‘thick’ beer IMHO. Many say that as a beer chills and carb’s, changes in flavor do occur and I have to agree. Perhaps this is what you are encountering.

3

Not to mention any kind of fining (whether it be filtering or gelatin) will remove some of the flavor qualities. It will not however affect the body of the beer.