JoeyChestnutFan
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- Feb 1, 2014
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I am a huge n00b and I did not think that gelatin would do anything, but I was wrong. Dead wrong. Other n00bs plz try gelatin!
One watchout with gelatine, is that it works so well stripping out the yeast that it can also decrease the hop aroma (and flavor o a lesser extent) as these seem to latch on to suspended yeast.
Do you guys that have used gelatin have any issues with yeast and bottle conditioning?
I have an IPA fermenting now that I'll be using gelatin on for the first time. I plan to cold crash, gelatin, then rack to secondary (bringing back up to temp) and dry hopping before bottling.
I've also heard that gelatin pulling the yeasties out of the beer helps 'condition' the beer quicker so it doesn't taste so green.
I'm pretty sure that dry hopping after the gelatin step is still going to result in hazy beer. A lot of the haze comes from dry hopping.
I've also heard that gelatin pulling the yeasties out of the beer helps 'condition' the beer quicker so it doesn't taste so green.
Going to have to say no here. Yeast needs to hang around long enough to finish up 'biological' processes. Yeast is what conditions the beer by cleaning up after its gorging session of chewing up all those easily available sugars. If you drop out your yeast too fast....or rack to secondary too soon....your yeast will lose a lot of that ability.
Now...if you are using 'conditioning' in the way of lagering or aging for a few weeks in a keg before serving...then that is different and I wouldn't have input on that.
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