Ladies and gentlemen,
I have a light beer that I have made. It's basicly a 2-row and halletau SMaSH although this one has honey and lemon peel in it too. I use nottingham yeast.
I would like to throw some gelatin in it and age it for 1-2 weeks in a cold fridge (high 30's) in order to get it as clear as I can. My fear is that I will have a hard time conditioning it as I do not keg at all.
Am I crazy? Any other thoughts?
Go Red Sox,