Originally Posted by grasshopperfirestarter
I use gelatin at room temperature in the secondary for 48 hours and sometimes in the keg. My latest was an IPA. It was crystal clear and still full of hops! Bitterness, aroma and flavor!
That's good to know about dry hop aroma and gelatin. I can't speak to that because I generally don't make dry hopped beer. My experience indicates that gelatin does not affect hops added late in the boil.