query: Gelatine as a beer finings (clarifier)?
positive_passages.docid: 17687
positive_passages.text: Gelatin for clearer beer
negative_passages.docid: 153421
negative_passages.text: Fermenting Sauerkraut - Should I Stir?
negative_passages.docid: 50387
negative_passages.text: Buying a "blender" that can purée a potato
negative_passages.docid: 40172
negative_passages.text: Can you freeze liquids to pass security checks?
negative_passages.docid: 81265
negative_passages.text: How can I filter out unwanted particles in my chicken broth?
negative_passages.docid: 137392
negative_passages.text: Would anyone care for some processed meat-like substance with a gelatinous glaze?
negative_passages.docid: 108093
negative_passages.text: How would I make Alcoholic Rootbeer?
negative_passages.docid: 107632
negative_passages.text: Can active dry yeast be substituted for a compressed yeast cake in baking?
negative_passages.docid: 122590
negative_passages.text: Yellow substance being consumed
negative_passages.docid: 138785
negative_passages.text: How to make a cylinder / pipe with slanted ends (like pasta penne)?
negative_passages.docid: 99336
negative_passages.text: Is there an alternative to spreading flour when rolling the dough?
negative_passages.docid: 156532
negative_passages.text: Stock vs Broth - What's the difference in usage?
negative_passages.docid: 78274
negative_passages.text: How to make foam with bubbles (beer, bath)
negative_passages.docid: 150696
negative_passages.text: Can I put a secondary fermenter in room temperature without creating any off flavors?
negative_passages.docid: 103478
negative_passages.text: Aside from CO2 and N2, are any other gases used to "carbonate" beer?
negative_passages.docid: 91033
negative_passages.text: Can evaporated milk be converted to "regular" milk?
negative_passages.docid: 125275
negative_passages.text: Does salt interfere with the yeast in the dough swelling process?