Iceman6409
Well-Known Member
Hi all. I forgot to add Irish moss to the batch I made yesterday, an Irish Red Ale. Is there anything I can do at this point to help with clarity?
Irish Moss
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Iceman6409
Well-Known Member
If I choose to cold crash I would just drop the temperature down to about 35 for about 3 days or so, correct?
Yes, 35-40 degrees is adequate for a few days!
Alternatively, you can also use gelatin finings at the end of primary/secondary.
Doed
Belching Dog Brewery
I have never been able to get gelatin to work...probably just not doing it correctly...cold crashing works though. 
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Iceman6409
Well-Known Member
When cold crashing is done would I bring the beer up to room temperature if I choose to bottle?
Definitely rack the beer into your bottling bocket while it's as cold as possible.
Then you can either let it warm up in the bottling bucket or bottle right away. I've bottled a few batches while the beer was still cold (around 40°F), and I haven't noticed any difference in carbonation from bottling when it's warm.
Must be using a freezer. It takes almost three days for my 17cf fridge to drop two five gallon batches from fermentation temperature down to 34°F, so I don't go by time...
Cheers!
