kgg_033
Well-Known Member
Another thread i read suggested using Gelatin in the secondary (rather than at bottling). I didn't want to steal the thread but i have some interesting follow up questions.
First, I would have thought this might pull too much yeast out of suspension in the secondary, and possibly lead to carbonation issues in the bottles. i was guessing that was the reason all the literature i read suggested gelatin be added at bottling.
Secondly, If Gelatin is ok to use in a secondary....is it ok to use while dry-hopping?
I generally don't use gelatin, but i do have a pale ale that I will be dry hopping, and a new mash procedure that led to quite a bit of cloudiness making it into the boil so i MAY add gelatin to this batch.
Thanks in advance!
First, I would have thought this might pull too much yeast out of suspension in the secondary, and possibly lead to carbonation issues in the bottles. i was guessing that was the reason all the literature i read suggested gelatin be added at bottling.
Secondly, If Gelatin is ok to use in a secondary....is it ok to use while dry-hopping?
I generally don't use gelatin, but i do have a pale ale that I will be dry hopping, and a new mash procedure that led to quite a bit of cloudiness making it into the boil so i MAY add gelatin to this batch.
Thanks in advance!