How much time to use gelatin for fining with no cold crash?

[rtstrider]

Hey guys this is my second brew. I put it in the secondary about a week ago now and will be bottling next Sunday. Would today be too early to add gelatin if it's going to sit at room temps for the next 7 days? I do not have a way to cold crash so room temp fermenting is my only option. I've read up and have seen anywhere from 1 week at room temps to 24-48 hours when cold crashing prior to bottling. This is an Irish Red I made for St Patty's day so time is very flexible prior to bottling.

 

[Dixon9717]

From my understanding gelatin won't do any good until after cold crashing. There has to be chill haze before it can be cleared. I could be wrong but When I use gelatin it's always after cold crashing.

 

[GHBWNY]

I primary (no sec.) for 3 weeks, cold-crash for 24 hours, add gel and c-c for another 3-4 days, bottle. After reading older posts on this same subject, I would still add the gelatin even at room temperature. Providing you got a good cold break and you're not dealing with chill haze (permanently suspended proteins) whether warm or cold, it is time and gravity that causes the protein precipitate in suspension in your beer to eventually clear. While clearing happens faster in cold beer than it does warm beer, those who have added it at room temp say it accelerates the process. All things being equal, a good cold break, cold-crashing, plus gelatin, plus time, plus a careful, gentle racking to bottling vessel, is going to give you the clearest beer the quickest. Any available combination of these things apart from gravity alone will put clearer beer in your glass faster.

 

[theowlman16]

What sort of container is your secondary? I do 24 hour cold crashing with a rope handle bucket full of ice water. You don't need a fridge.

 

[rtstrider]

I'm working with a glass carboy from the brewers best kit. It's 6 gallons I think. Not positive on that though.

 

[dannyp75]

Will there really be enough yeast to carbonate the bottles after cold crashing??

 

[wilserbrewer]

Will there really be enough yeast to carbonate the bottles after cold crashing??

My understanding is plenty of yeast remains after cold crashing with a reasonably fresh beer. A high gravity beer conditioned for a long time may be worth adding a little yeast at bottling time.