Originally Posted by willie_okt
I was wondering if this would happen if I add Gelatin or KC Supercleer at room temps.....when I bottle and eventually chill the beer, would the chill haze be more of a factor because I didn't crash the secondary first?
Sorry for all the follow-up Q's. I took a reading last night and it's the 2nd day the SG is unchanged. I actually drank the beer in the hydometer tube and it was really, REALLY good. That's why I'm trying so hard to get some clarity.....you know, to impress the friends.
USe the gelatin in the secondary and this is what your beer looks like:
I know two things:
A) Gelatin does not require cold to do it's thing in the secondary. I don't know the specifics, but it is the positive electrial charge that gelatin posseses that causes particulants and proteins to bind and fall...and hs nothing to do with the cold "gelling" effect.
2) If you use gelatin, prepare for a substantially longer bottle conditioning time. I did an experiment a few weeks back by saving off a bottle as I racked to a keg, added a 1/4 tsp of corn sugar and set aside to condition at 70 degrees. At the 3 week mark, the beer had developed some yeast sediment, but when chilled and opened, had the kind of carbonation I would have expected at only 7-10 days.
I think another 2 weeks and it would have been fine.
This is a pic of the 2ndary carboys after only 24 hours with gelatin. Notice the reflection in the mirror and how clear this beer is.
~Add gelatin to the secondary.
~Prepare for a lengthy, 4-5 week bottle conditioning at 70-72 degrees.
~Prepare to have the bottles chilled for at least 10 days prior to serving so you can move past the chill haze phase.