duffman2
Well-Known Member
My Pecan Bourbon Stout is currently resting peacefully in my keezer at 38F for a nice crash cooling. I'm pretty sure I will try to enter this one in a competition so I'm considering clarity more than I ever have before for a stout.
My question is, should I use gelatin? Leave it alone with a crash cool? How clear should a stout be for a competition anyway?
And will using gelatin do anything adverse for my stout?
Thanks and Cheers
My question is, should I use gelatin? Leave it alone with a crash cool? How clear should a stout be for a competition anyway?
And will using gelatin do anything adverse for my stout?
Thanks and Cheers