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Old 01-02-2009, 12:57 AM   #61
Korben
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Like the name there neuron.. very chemistry-ish

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Old 01-02-2009, 01:59 AM   #62
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Homebrewing combines the best of gourmet cooking, beer drinking and chemistry lab.

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Old 01-02-2009, 02:33 AM   #63
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Quote:
Originally Posted by neuron555 View Post
Homebrewing combines the best of gourmet cooking, beer drinking and chemistry lab.
thats going in the sig...
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Old 01-03-2009, 12:03 AM   #64
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Hey thanks - it's nice to be immortalized.

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Old 02-09-2009, 07:38 PM   #65
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I'd be interested on an answer about dry hopping loose pellets in the secondary. I got the last portion of a parti-gyle IPA and my share is very cloudy. It is on day two in the secondary (plastic pail) dry hopped with 2 oz pellets. Bottle day is either Saturday or Sunday this weekend. Would I be ok with gelatin now, or should I wait for Wednesday night? Would this have an adverse affect on the dry hopping?

TIA

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Old 02-09-2009, 07:49 PM   #66
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I'd be interested on an answer about dry hopping loose pellets in the secondary. I got the last portion of a parti-gyle IPA and my share is very cloudy. It is on day two in the secondary (plastic pail) dry hopped with 2 oz pellets. Bottle day is either Saturday or Sunday this weekend. Would I be ok with gelatin now, or should I wait for Wednesday night? Would this have an adverse affect on the dry hopping?

TIA
Gelatin only takes about 2 days to do its thing. Wait as long as you can. Note that most dry hopped ales don’t get nearly as clear as non-dry hopped versions.
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Old 02-09-2009, 07:54 PM   #67
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I'm considering adding gelatin to my IPA, but I'm concerned it may strip the beer of some hop flavor and aroma. Has anyone had any problems with this happening?

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Old 02-10-2009, 12:39 AM   #68
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I've done it a couple times and I don't think it has any effect on the flavor.

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Old 02-10-2009, 07:55 AM   #69
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Default Yeast?

What if gelatin removes all yeast from suspention, I will need some yeast for bottle-carbonation...
Is it an issue?

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Old 02-11-2009, 11:46 PM   #70
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It's unlikely that it would remove ALL the yeast. As long as there is some, it will digest the priming sugar. It might take a little longer, but my last APA carbed on a normal schedule.

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