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Gelatin 56gr (2oz) (젤라틴)

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Shipping Cost ₩4,000 (Free when you purchase ₩70,000 or more)
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젤라틴 56gr ( 2온즈 )




사용량 : 5갤런 (19리터) 배치에 약 1-2 티스푼 사용



1차 발효 완료후, 2차 발효 진행시 사용.

200-250ml 물을 끓여서,  온도가 80'C 가 되면, 젤라틴 가루를 넣어 녹여줍니다.


2차 발효통에 녹인 젤리틴을 넣고, 1차 발효된 워트를 넣습니다.

발효통을 차가운 장소 ( 1°C to 4 °C) 에 약 2틀간 보관합니다.

이 과정에서  젤라틴은 맥주를 탁하게 하는 단백질, 죽은 효모과함께 바닥으로 가라앉으며,  투명하고 깨끗한 맥주를 만들어줍니다.



제조 : 국내 (젤라틴 성분 및 함량 :  젤라틴 (소) 100% / 원료 원산지: 미국)  
유형 : 식품 첨가물


보관방법 :직사광선을 피하고 실온보관 (개봉후에는 밀봉 보관)



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Gelatin 56gr (2oz)


Use 1-2 teaspoons for 5 gallons.


After the 1st fermentation is completed, bring to boil 200 - 250 ml of water. turn off and when water reaches around 80 °C poor the gelatine and stir until is completely melted.

Add the gelatin to another fermenter and add the wort on top of it.

Gently shake the fermenter a bit to allow the uniform mixing of gelatin with the wort.

Put the fermenter in a cold place ( 1°C to 4 °C) for 2 days.

Gelatin is extremely efficient in dropping haze and excess of yeast to the bottom.

If this process is done properly the beer will drop crystal clear after 48 Hrs, especially if is combined with the cold crashing method.





>>What is the difference between Carrageenan based fining agent and gelatin?

    카라기난 베이스의 맥주 청징제와 젤라틴에 차이점 


1. Gelatin is a product derived from animal collagen. This beer fining agent is derived from seaweed.

젤라틴은 동물 콜라겐에서 추출한 제품이며, 이 청징제는 해초에서 추출된 제품입니다.


2. Gelatin can not be boiled or it will lose its binding properties. This beer fining agent can be boiled up to 10 minutes before it starts losing its binding properties as well.

젤라틴은 끓여서 사용할수없으며, 만약 끓이면 결합력을 잃게 됩니다. 이 맥주 청징제는 최대 10분까지 끓일수 있으며, 너무 오래동안 끓이면 역시 결합력을 잃게됩니다.


3. Gelatin works on cold temperatures at best so, it is used mainly in secondary fermentation, right before the bottling (cool down the beer almost to a freezing temperature in order to obtain the “chill     haze” effect, pour the melted gelatin, stir and let it sit in very cold temperature for 24~48 hrs. Bottle the beer). This beer fining agent works better in primary fermentation, by binding with proteins and     yeasts and making them precipitate. So if you want to obtain a super clear beer like pilsner, you should use this beer fining agent in the boil and gelatin right before the bottling.

젤라틴은 차가운 온도에서 사용되어야하며, 그래서 주로 2차 발효에서 사용됩니다. 병입하기 직전에, 차가운 온도 ( 1°C to 4 °C) 에서 약 2틀간 보관합니다. 

이 과정에서  젤라틴은 맥주를 탁하게 하는 단백질, 죽은 효모과함께 바닥으로 가라앉으며,  투명하고 깨끗한 맥주를 만들어줍니다.

이 맥주 청징제는 1차 발효시, 단백질 및 효모와 결합하여 침전하는 방식입니다.

만약 필스너같은 매우 깨끗한 맥주를 만들고자 한다면, 끓이기 마지막에 이 맥주 청징제를 추가하고, 병입전에 젤라틴을 사용할수있습니다. 





Product Details
Product Gelatin 56gr (2oz) (젤라틴)
Country of Origin United States
Price ₩2,500
Reward Points ₩0 (1%)
Shipping (Charge) ₩4,000 (Free when you purchase ₩70,000 or more)
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