I heat 1/2 cup of water in the microwave to about 170F, stir in 1/2 packet of Knox gelatin until it appears to be dissolved, dump it into the chilled keg, seal, purge, and walk away. Two days later, my Cream Ale looks like water with a couple drops of yellow food coloring added. Brilliantly clear. The only real difference between my technique and most of the others I've read here is that I don't stir the beer, swirl the keg, or do anything else to mix it up - I just dump it in. It certainly doesn't seem like that would make a difference, but who knows?

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