How to Clarify Homebrew with Gelatin (Simcoe IPA Brew Day Part 2)

Brew Day: Part Two – Clarifying and Cold Crashing Our Simcoe IPA (2-Gallon Batch)
Welcome back to Part Two of our Simcoe IPA brew day using the ColdOne™ 2-gallon keg system! In this video, we walk you through how to clarify your beer by transferring from primary to secondary fermentation, using gelatin finings, and cold crashing to achieve that crisp, clear final product. This process is perfect for small-batch homebrewers looking to take their beer quality to the next level.

Learn step-by-step how to properly bloom gelatin, dissolve it, and add it to your fermenter without oxygen contamination. See the difference between a messy primary and a clean secondary fermenter, and why clarity matters—especially when kegging and serving from a Coldbreak ColdOne™.

Whether you're brewing your first IPA or looking to improve your clarity game, this video breaks it down in a way that's easy to follow with helpful tips from over a decade of homebrewing experience.

Featured Equipment:
Coldbreak ColdOne Portable Kegerator (2-gallon capacity): https://coldbreak.sjv.io/o4aP1E
2-gallon Keg: https://coldbreak.sjv.io/RGDYvR
Primary & Secondary Fermenters
Siphon System
Gelatin Finings

Want to see Part One of the Simcoe IPA Brew Day? Watch it here:    • How to Brew Beer at Home (2-Gallon Simcoe ...  

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Hashtags
#Homebrewing #SimcoeIPA #ColdCrashing #GelatinFinings #SmallBatchBrewing #ColdOne #CraftBeer #KegLife #BrewingTips #ClarityMatters #PortableKegerator #ColdbreakUSA #SankeKeg #IPARecipe #BeerClarity

Chapter Markers
00:00 - Intro: Why transfer to secondary fermentation
00:21 - Clarifying with gelatin & cold crashing
00:46 - How to bloom gelatin
01:40 - Dissolving gelatin in the microwave
03:20 - Adding gelatin to the fermenter
04:08 - Transferring beer: Primary to Secondary
05:11 - Avoiding oxidation & clarification strategy
06:27 - Siphoning tips for a clean transfer
07:10 - What’s left behind in primary
07:57 - Cold crashing setup & purpose
08:39 - Beer fridge temps & final notes
09:02 - What’s next: Carbonation and taste test preview