kanzimonson
Well-Known Member
I did a search for "dry hop gelatin" and most of the posts had to do with people being unsure of the semantics of adding each. There were a couple posts that addressed my question, but some varied responses so I wanted to ask again and see what the latest thoughts are.
Does gelatin's clarifying effects also pull out aroma from dry hopping?
I'm asking because my last two hoppy beers (an APA with 21g Citra, and a IBA with 30g Amarillo/Centennial blend) lost almost all of their dry hop aroma after about 1-2 weeks. I use gelatin in most of my beers, mostly because I'm always running up on a deadline to get the beer in kegs. So with both of these beers the procedure was something like:
-Ferment for 5 days (I use 1968 so it's a quick ferment)
-When fermentation gets within 5-10 points of estimated FG, I added dry hops.
-Dry hopped for about 5 days
-Add gelatin on the 5th day and crash cool for 2 days
-Keg
When these beers went in the keg, they still had a bit of cloud to them - the yeast was gone so it was about as much as you'd expect from a dry hopped beer. But within a week they were crystal clear, and this is about the time I think to myself, "Damn, these beers are losing their hops FAST."
At first I just thought it was the usual decline in hoppiness over time, but I just recently began to wonder if gelatin was partly the culprit.
Has anybody noticed this correlation? Ever done a split batch where you dry hopped both kegs, but only used gelatin in one? Is 1-2 weeks really all I can expect to get from dry hops (when using the relatively small quantities I used in these beers)?
Does gelatin's clarifying effects also pull out aroma from dry hopping?
I'm asking because my last two hoppy beers (an APA with 21g Citra, and a IBA with 30g Amarillo/Centennial blend) lost almost all of their dry hop aroma after about 1-2 weeks. I use gelatin in most of my beers, mostly because I'm always running up on a deadline to get the beer in kegs. So with both of these beers the procedure was something like:
-Ferment for 5 days (I use 1968 so it's a quick ferment)
-When fermentation gets within 5-10 points of estimated FG, I added dry hops.
-Dry hopped for about 5 days
-Add gelatin on the 5th day and crash cool for 2 days
-Keg
When these beers went in the keg, they still had a bit of cloud to them - the yeast was gone so it was about as much as you'd expect from a dry hopped beer. But within a week they were crystal clear, and this is about the time I think to myself, "Damn, these beers are losing their hops FAST."
At first I just thought it was the usual decline in hoppiness over time, but I just recently began to wonder if gelatin was partly the culprit.
Has anybody noticed this correlation? Ever done a split batch where you dry hopped both kegs, but only used gelatin in one? Is 1-2 weeks really all I can expect to get from dry hops (when using the relatively small quantities I used in these beers)?