rgontasz

Recipes 

I searched for this and didn't find anything, but forgive me if its already been covered. I used gelatin for the first time today on my apricot IPA. I figured in addition to pectin enzyme, it may help clear the haze from the oregon fruit. Anyway, I bloomed in a cup of cold water for 10 min, brought it to 170 degrees and poured it into my chilled (40 deg.) carboy through a funnel. The entire time I was thinking, "I feel like this is oxidizing my beer because it's violently dropping into the carboy about 4 inches. Any truth to this or should I just RDWHAHB?

passedpawn

Recipes 

RDWHAHB. 170° water doesn't hold much oxygen, but it wouldn't matter if it was cold. Just nothing to worry about.

Kudos on trying an apricot IPA. Sounds very interesting.

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Nag Champa FTW. Mmmm.

ArcaneXor

Recipes 

It's fine.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

rgontasz

Recipes 

Thanks for the words of advice! I was going to DFH Aprihop, but with less hop and more Apricot! I wanted some hop aroma so I also dryhopped w. .5 oz cascade. I plan to keg 1/2 and bottle the rest. Well see how it turns out in about a week or so!