By-Tor

Recipes 

Should I use gelatin when I transfer to secondary or does it effect the flavor. I don't care to much about haze, but I don't want red mud either.

hopsalot

Recipes 

don't worry about off-flavors with gelatin, think about plain Jello.... they don't make it.

How long are you aging in fermenter and/or aging vessel(2ndary)?

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In Illa Brettanomyces Nos Fides

http://bjsbrewery.blogspot.com/

By-Tor

Recipes 

[QUOTE=hopsalot;1150866]don't worry about off-flavors with gelatin, think about plain Jello.... they don't make it.

How long are you aging in fermenter and/or aging vessel(2ndary)?[/QUOTE


Just got it in to the primary,the recipe says to add gelatin to secondary and ferment 7 to 14 days. Should I?

g_rath

Recipes 

It will help clear it and that’s about it. if you are going to bottle condition it I would advice against it. I believe it will take longer to carb up if you do. If not, go for it. There are a few threads about using gelatin, you should be able to get some with a quick search.

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Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

By-Tor

Recipes 

So don't use gelatin if I am bottling?