Originally Posted by todayshighlights
So I bottled this evening; I am always short on time and tonight was the only free time before vacation week starting on the 4th.
I had the gelatin at 67 degrees for 3 days, added 1 oz Wakatu dry hop (my family party was cancelled, so I get to keep it all to my self). I kept it at 67 degrees for 4 more days, then cold crashed for 48 hours, near freezing. The brew started to clear at day 6 with gelatin, but the cold crash made a huge difference in just 12 hours. I made a hop tea with 1 oz Wakatu and the priming sugar. It is still a bit hazier than I would like, but we will see what happens during bottle conditioning.
I will post photos from my phone.
From what I understand, gelatin is not good at removing haze because they are proteins that coagulate at cooler temps, and aren't drawn down to the bottom by the weight of the gelatin. Yeast is though, and some larger particles.
EDIT: My recent google search leaves that question up in the air. It seems as if the gelatin attracts tannins, which are needed to form chill haze. So it might actually be effective after all.