Stevesauer
Well-Known Member
Hello. I brewed a peach IPA and used gelatin to clear it. I cold crashed for 4 days, then added gelatin. Typically it works great but this time, the top half of the carboy was crystal clear while the bottom was hazy. I gave the gelatin a week to do its thing and kegged. Also, the peach seems much less present than it was when I tasted samples after checking gravity. Does gelatin have the potential to strip the fruit flavor from the beer? What's with the half clearing? Is that bottom layer pectin and fruit particles ? Like i said it's half the carboy. Seems a bit much. Thoughts? Thanks.
