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Old 06-18-2014, 08:19 PM   #11
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Better make those 4 days near freezing and not zero.
Celsius?
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Old 06-28-2014, 03:41 AM   #12
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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.

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Old 06-28-2014, 03:44 AM   #13
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Hydro sample next to clear bottle, and carboy with and without flash

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Old 06-30-2014, 03:36 PM   #14
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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.
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Old 07-01-2014, 01:05 AM   #15
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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.
I have had great results for close to 20 years adding at room temp and bottling, or adding to the keg on it's way to the fridge.

I have never cold crashed to the temps others recommend - but then again I serve my beer no colder than 40-45F. Serving ales below 40F is a crime, eh?
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