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Dry hopping mess??

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kXb

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HELP! Following directions for my brown ale which says to bottle after 5-7 days in secondary. It has been refrigerated during that time at ~63degrees and I pulled it a couple of days ago to let it settle prior to bottling but it is CLOUDY big time (hops were sprinkled on top per brew store recommendation). Thought I could clear up with addition of gelatin finings so added 1/2t to my 5g carboy. Now I'm seeing some info that I might have screwed up my chances for carbonation (I use dextrose for bottles).

I obviously can put it back in refrigeration for as long as needed for cold crashing but I need to know what my chances for good carbonation are now. And what is solution if I have a real problem??

Thanks in advance!
kXb

Primary-empty
Secondary-Texas Brown Ale
Bottled-Marzen Oktoberfest, Apple Pear Cider, Texas Kolsch
 

freisste

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You don't have an issue and anyone who said you did is wrong.

Gelatin CANNOT pull much yeast out of suspension. You will have PLENTY. I guarantee it.

Edit: gelatin will pull a lot of flocculated (clumped together) yeast to the bottom where it settles, but there are billions of single (unflocculated) cells still in suspension.
 

duboman

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Ho ahead and crash the beer At 35-40 degrees for a few days.

When complete and ready to bottle place a nylon or hop bag over the racking cane as a filter and rack to bottling bucket with primer solution, you'll have plenty of yeast to carbonate:)


Sent from the Commune
 
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kXb

kXb

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ok...THANK YOU! i was really worried i'd screwed it up real good. secondary is back in cold storage at 40 degrees. will check in a couple of days and proceed with standard bottling procedure.

tip on bag over racking cane is great. i probably wouldn't have thought about that.
 

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