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Old 11-13-2013, 05:13 PM   #11
MindenMan
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I should probably know the answer to this one... I am racking off my primary full of Chocolate Oatmeal Stout at this minute. 1 teaspoon of gelatin and five days later, there is still a large amount of cocoa in suspension. Do I need to re gelatin and crash, or just re crash? Btw, there was 8 ounces of cocoa powder in this batch, so there probably isn't a set answer.
EDIT: the first 1/2 gallon or so was "chalky" looking but, the beer coming off now is crystal clear, depending on how it settles, I will make a decision then.

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Old 11-13-2013, 06:44 PM   #12
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BigFloyd, that is an interesting suggestion to use the highest temp during fermentation as the temp in your priming sugar calculation. I always assumed I should use the temp at bottling. Why do you use the high temp rather than current?

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Old 11-13-2013, 08:03 PM   #13
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Quote:
Originally Posted by bierandbikes View Post
BigFloyd, that is an interesting suggestion to use the highest temp during fermentation as the temp in your priming sugar calculation. I always assumed I should use the temp at bottling. Why do you use the high temp rather than current?
Cold crashing doesn't affect the amount of dissolved CO2 in the beer since it's not under pressure. The higher temp seen during ferment has the most influence on that factor.
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