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Old 12-25-2013, 06:57 AM   #11
brettg20
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I also disagree that gelatin removes hop aroma. I cold crash with gelatin with almost every batch...most of which are hoppy beers. Waiting it out will cause more loss in hop aroma IMO

 
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Old 12-25-2013, 02:48 PM   #12
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Quote:
Originally Posted by KGB09 View Post
I disagree that gelatin will remove hop flavor or aroma. I have used it many different times and to be honest I think you loose more flavor and aroma waiting for it to clear.
Use gelatin after the beer is already cold (35-45 degrees roughly). Then leave for 24-48 hours. That produces very clear beer.
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Originally Posted by brettg20 View Post
I also disagree that gelatin removes hop aroma. I cold crash with gelatin with almost every batch...most of which are hoppy beers. Waiting it out will cause more loss in hop aroma IMO
If you add gelatin to almost all your batches how would you know? Try a batch without gelatin and report back. It is common practice to add more hops to the recipe if you're going to be using gelatin.
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Old 12-25-2013, 02:56 PM   #13
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Quote:
Originally Posted by BansheeRider View Post

If you add gelatin to almost all your batches how would you know? Try a batch without gelatin and report back. It is common practice to add more hops to the recipe if you're going to be using gelatin.
I think he said almost all of his batches. Almost.

 
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Old 12-25-2013, 03:05 PM   #14
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Quote:
Originally Posted by BansheeRider View Post
It is common practice to add more hops to the recipe if you're going to be using gelatin.
Whose common practice?
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Old 12-25-2013, 03:12 PM   #15
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Quote:
Originally Posted by E_Marquez View Post
Whose common practice?
Google gelatin with IPAs and you will see several threads about the topic on several different forums. It is a debatable topic (like using a secondary is necessary or not) mostly comes down to personal preference. As long as your palate thinks the beer you're making is good it doesn't really matter.
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Old 12-25-2013, 03:25 PM   #16
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Quote:
Originally Posted by sweetcell
what to do?

1) wait. team will allow the beer to clear.

2) accept that if you dry-hop, getting a perfectly clear beer can be a challenge. dry-hopping will make a beer cloudier.
I've been following the heady topper cloning thread. Consensus is that the best flavor is when the yeast and hop oils are still suspended.

So it depends on what you're making, but #2 from sweetcell isn't a bad option if you don't want to add extra finings.

It will clear in the keg eventually (after you've drank all the yeast )
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Old 12-25-2013, 04:31 PM   #17
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My beer is a topper clone. I am still debating about the gelatin things.

Brewguyver: why are you saying yeast will be drank first? Is it common with kegging?

 
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Old 12-25-2013, 04:37 PM   #18
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Here is a pic of it in my kegerator. Arggg. I wonder if the original Heady is not just as cloudy tough. Any Vermonters?
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Old 12-25-2013, 04:38 PM   #19
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Quote:
Originally Posted by beauvafr
My beer is a topper clone. I am still debating about the gelatin things.

Brewguyver: why are you saying yeast will be drank first? Is it common with kegging?
Heavier stuff will drop to the bottom in the keg, and you'll pull it off first. There was a similar thread recently about a saison that lost the saison flavor and had become clear after a month. Turns out when he stirred it back up a bit and resuspended the remaining yeast, it went back to a saison flavor and look.
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Old 12-25-2013, 05:08 PM   #20
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Quote:
Originally Posted by BansheeRider View Post
If you add gelatin to almost all your batches how would you know? Try a batch without gelatin and report back. It is common practice to add more hops to the recipe if you're going to be using gelatin.
Wrong. I have brewed both with and without and don't notice any hop aroma difference....which is why I said I NOW brew almost all my batches with. I even CC a IIIPA with gelatin for a week last summer when I didn't have time to keg. It works for me and if you want to wait days / weeks for it to clears you will most definitely be losing aroma in that time period, no debate on that.

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