jekeane
Well-Known Member
Clarity is important for competitions so I strive to match style guidelines when I need too. If I know a beer is never going to competition I won't bother with gelatin.
Clarity is important for competitions so I strive to match style guidelines when I need too. If I know a beer is never going to competition I won't bother with gelatin.
Okay so the next one is clear and Rocky Mountain ice cold in my outdoor kegerator. But more importantly I'm enjoying my used B&W speakers
Says you and nobody else. How in the world am I possibly able to make wonderfully aromatic hop forward beers after using gelatin on them? How are there tons of brewers on here who can do the same? Damn I must be really skilled! I always knew I needed to start up my own brewery.
Must be a really fun black and white world you live in.
Appearance only counts for 3 points. Head, color and clarity. That's why I don't care about it
Please don't disparage all of us east coasters with that murky flour-in-the-boil crap. Most of us don't do that.
I'm still not buying the 'hops cause the haze' thing. Permanently murky beer is *usually* the result of incomplete starch conversion, leading to starch in the finished product. If it was yeast in suspension or hop haze (hops *do* cause a haze but shouldn't make a beer look like a glass of tropicana) it would settle out in cold conditioning.
I'm of the opinion that this started out as rushed brewing to get product out faster, and now people are trying to make it a 'thing.'
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