Gelatin and then dry hop? Or Dry hop and then gelatin?

[StrongBad42]

There are a lot of different opinions on the threads here. Does it really matter which way I do it? Seems like I would probably get the same result or at least close enough.

If you give an opinion, can you please give a sentence or two on why you feel that way?

 

[user 103238]

I would say that since the whole purpose of gelatin is to clarify your end product, to dry hop first then add gelatin.

 

[AT-JeffT]

Well, if yeast is still in suspension it will pull hop oils out when it floculates, loosing aroma. If we are really trying to get the most out of the dry hops I would say Gelatin then dry hop.

However, are you reusing/washing your yeast? If so, when are you pulling your yeast. I would not reuse yeast with gelatin in it.

Gelatin also works best when the beer is cold (32-40F) because that is when the haze-forming proteins are formed. Are you cold crashing your beer? If you are kegging adding the gelatin to the keg would be the perfect time.

Commercial breweries do it this way: ferment, cold crash, allow to warm, dry hop, cold crash again, Add finings (gelatin) Source

 

[paraordnance]

I would gelatin and then dry hop. I have done both ways but I noticed that if you gelatin after dry hops you lose some aroma from hops. This is probably due to the hop oils binding to the yeast and gelatin pulls yeast with oils down