Alright, folks, it's my turn for a question. When I've added gelatin to batches, I've always cold crashed afterwards. I have a beer, though, that I will not be able to cold crash this time, but I want to use gelatin in it. I'm not in a huge rush, but I have an AIPA in the primary that I want clear in about five weeks. Only about two weeks of it's future look to be below 55F, and those two weeks will be in the keg (and I don't like the gelatin in my keg - call me weird, if you like).
Does anyone have any tips on using gelatin at cellar temps or above (e.g., give it an extra day or so)? Thanks!