Gelatin Finings

Gelatin Finings works on the principle of absorption where the large gelatin molecules adhere to yeast cells and other large pieces of protein material, such as those which cause chill haze, increasing their weight so they will fall out of suspension. For a 5 gallon batch of beer add 1/2 teaspoon of gelatin to a small amount cool water and allow it to soak and swell for an hour. Then bring the mixture to a boil and add to the beer immediately to disburse.