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Old 11-15-2012, 01:26 PM   #11
Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts

Originally Posted by grasshopperfirestarter View Post
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.

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