So this is my second attempt at a GF Stout. First one turned out just ok but it was very thick- in fact my first 3 GF beers were thick in body and poor clarity and tasted a little yeasty. I have since used gelatin (2nd ferm) in my recent batches and that has really cleared up the problem. My most recent citrus IPA is pretty bomb digity
Maybe I was not letting the beer settle long enough to get all the suspended proteins and yeast out?
My stout is in the 2nd ferm (10 days in primary) and will remain there until 3 days before Thanksgiving when I will force carb (I also plan on saving about 12-18 bottles to age the beer and see how it tastes 3, 6, and hopefully but doubtful 12 months).
My question is what will putting a clearing agent (gelatin) into the stout do? Will it take some of the color (dont want that) and most of the body out of the beer? The color is choc brown right now (for some reason I cant get a black stout using the sorghum malt). Of course you dont want a stout being light in taste but I dont want the overly thick almost yeasty taste...
thanks for the suggestions!!