Dry Hop Not Working?

[mbbransc]

No it won't. There'll still be more than enough yeast to bottle carb your beer. Go ahead and use gelatin without fear; many of us do.

Truly? That's directly contrary with everything I've read in regards to gelatin.

 

[kombat]

Truly? That's directly contrary with everything I've read in regards to gelatin.

Got a cite? Everything I've read on the topic says there'll be more than enough yeast left to process the small amount of additional priming sugar added at bottling. The only things that would prevent bottle carbing from working would be if you filtered your beer or pasteurized it.

 

[mbbransc]

Got a cite? Everything I've read on the topic says there'll be more than enough yeast left to process the small amount of additional priming sugar added at bottling. The only things that would prevent bottle carbing from working would be if you filtered your beer or pasteurized it.

You can fine your beer with isinglass (or gelatin), rack the clear beer off of the yeast and add yeast and sugar to the beer prior to bottling. This allows you to have clear, fined beer and sufficient yeast for carbonation.

https://byo.com/stories/item/1655-w...-adverse-effect-on-naturally-conditioned-beer

The more I read, it seems experience from brewers indicates that there will be sufficient yeast to carb but it may take an additional week.

I'm brewing my next IPA on SAT so I'll give this a try. See if you agree with this process...

- finish fermenting 10-14 days
- cold crash 2 days
- add gelatin for 2 days (still cold? 2 days enough?)
- rack to secondary, warm up to 70ish and dry hop 4 days
- rack to bottling bucket to bottle

 

[kombat]

Sounds perfect, although you probably needn't wait 2 days for the cold crash. After 1 day, it'll probably be as cold as it's going to get (or at the very least, cold enough for the gelatin to be effective). I'd add that day onto the gelatin period and give it 3-4 days to do its thing.

I wish I were speaking from experience here, but to be honest, I'm a kegger. I just bottled my first batch last night (a 1 gallon Brown Ale), and I did indeed use gelatin on it, so we'll see if it's sufficiently carbed in 3 week's time. I'm confident it will be.

 

[mbbransc]

My wife is very adverse to having beer on tap with two boys in the house so it'll be a long time before I'm a kegger.

I do have a question about keggers dry hopping in the keg though... why doesn't it get grassy? I've brewed an IPA and 'got busy' and left it sitting on hops for (2) wks and it tastes like chewing leaves off a tree. Granted, the beer was at 72*F instead of in a cooler, but it seems the kegs would pick up vegetal flavors.

- Ferment
- Cold crash 24hrs
- add gelatin for 3-4 days
- rack to secondary, warm up, dry hop
- bottle

I'll give it a try and see what I end up with. thx!

 

[opiate82]

My wife is very adverse to having beer on tap with two boys in the house so it'll be a long time before I'm a kegger.

You can buy tap locks, kind of a pain, but less than bottling imo. Or depending on your kegerator setup you can install some sort of lock on the fridge, move the CO2 inside the fridge and just turn the gas off when not in use.

 

[Kealia]

No it won't. There'll still be more than enough yeast to bottle carb your beer. Go ahead and use gelatin without fear.

+1 to this.

Many people bottle and use finings. And yes, I speak from experience.

 

[MarcusKillion]

my 2 cents is adding more yeast is just going to make more crap in the bottom of your bottle that you do not want to taste while drinking . Never used gelitin but use cold crash for a day or two and that works just fine .

 

[Nico93]

I just brewed a altbier and I'm lagering it at 35F (I'm not able to go lower for now) for two weeks with isinglass, I'm not going to add more yeast to bottle hoping it carbs the same! It's the first time I use finning agent!