Fining with gelatin - slow or stuck?

This is the first time i am using gelatin in secondary, to clean the beer.
The batch is a Maibock using SAFLAGER W34/70.

After 2 weeks fermentation, i droped the temp to 45F and pitched the gelatin.
After 3 days, i see this. There is a lot of suspended particles that do not seem to be dropping ( or are dropping very slowly).

is this normal ?





I pitched the gelatin after warming it up to 150F in a cup of water. Half of a teaspoon for 3 gallon batch.

 

looks like the times I have done it. keep the beer chilly and wait a bit longer

 

45F is the minimum my refrigerator goes.
Will this be chill enough?

 

I cannot tell from the photos -- are those yeast chunks only stuck to the sides of the fermenter, or are they suspended in the bulk of the beer? If only stuck to the sides, that's normal, ignore and move on. But if suspended, then just wait a couple more days, they should settle out, regardless of temperature. People get way too obsessed over temperatures I think.

 

Only 24h later it all settled.
Crystal clear beer.
Thanks!

 

My beer always takes at least a few days to clear after gelatin. I even notice clarity improvement through at least 2 weeks. Like ~70% clear after 2-4 days at 32 degrees then the remaining 30% improvement over 2-3weeks at 40 degrees.

 

I do not have the "time" or "space" to lager for 3 weeks. Must clear the fridge for the subsequent batch of beer!
And i do not wish to do it either, as i bottle condition and wish to keep some yeast to carbonate.

After 5 days of "gelatin action" my beer was clear enough for me.
Bottled it and it looks magnificent in the bottle.
One more week to carbonate and i will see how it looks in the glass!
Cheers

 

I just tapped a Maibock that I gelatined and only crashed for a few days. It is pouring crystal from the keg. Given it's time in the bottle, you should have very brite beer by the time it is carbed.