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Old 02-23-2013, 08:19 PM   #1
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Default Gelatin in Primary Without Cold Crash - Worth the Effort?

I have an English ESB in the primary. Fermentation is complete (FG has flatlined at target). I used Windsor ale yeast which is a low floc yeast, and I was thinking of using gelatin in the primary to help with dropping the yeast out before I bottle.

However, I don't have refrigerator space to cold crash the entire primary. Will gelatin do anything to accelerate clearing if I have to keep it at room temperature (65-70F)?

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Old 02-23-2013, 10:02 PM   #2
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Anybody?
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Old 02-24-2013, 12:58 AM   #3
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I've used gelatin to clear up a batch without cold crashing. I believe it took about 3 days at room temperature and you could see the before and after as it cleared from the top down so you knew what it was doing.

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Old 02-24-2013, 01:20 AM   #4
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Great, I'll put the gelatin in tonight. I was hoping to bottle on Wednesday so that hopefully will be plenty of time.

Thanks for getting back to me on this. All of the threads that I read about gelatin pushed cold-crashing as mandatory. I was just hoping to knock down most of the yeast before it goes into the bottle. I expect that I'll still have chill haze in the bottles later but I'm OK with that.

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Old 03-28-2013, 08:23 PM   #5
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Thinking about doing this myself...did you notice any difference doing the gelatin all at room temp?

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Old 03-28-2013, 08:45 PM   #6
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It does still do a nice job of clearing the beer. However, I would also investigate using a yeast that flocculates well, as I think that will be just as useful at clearing the beer and will also make sediment tighter in the bottles if you do bottle. If you can't avoid poor flocculating yeast, gelatin will help but the sediment still doesn't pack down very well, so it is easy to pick up sediment when you siphon.

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Old 03-29-2013, 05:17 PM   #7
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Maybe try US-04 next time?

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Old 03-29-2013, 10:24 PM   #8
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I used Nottingham in my last batch and didn't bother with gelatin, but I've been using Irish moss in the boils. Two weeks in the primary and the beer is nice and clear on bottling day and the yeast cake is very compact. Much better than Windsor. I haven't tried US-04 but I might try it someday. Nottingham does the job for basic ales and as I am getting into ciders Nottingham is what I try to keep in my fridge.

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Old 03-30-2013, 12:12 AM   #9
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I use irish moss and cold crash and that works for just about everything I do minus kolsch, that one is a pain. Is it possible to cold crash in a bucket/bin with a bag of ice if you dont have room in the fridge? Notty is a much better yeast in my opinion and like you said is good for ciders. Windsor leaves a lot to be desired. I know us-04 is not a super popular option on this forum, but it works wonderfully for all the british & irish ales I have done. Chews threw wort fast! Last porter I did, I pitched on a half cake from a brown. It started fermenting in 2hrs and was near FG within 24hrs. I love it.

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Old 03-30-2013, 12:26 AM   #10
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Nottingham is the honey badger of ale yeasts. I don't think I could handle anything that ferments more aggressively - I have to make sure to have plenty of headspace and a blow-off on everything I brew. It doesn't throw off any weird flavors, settles out nicely when done.

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