I ran into a scheduling issue where I did not get to add gelatin finings until I needed to bottle. Earlier would have been too soon, and bottling later would have been way too late (or so I thought...then snowmageddon). Anyway, I added it to the bottling bucket with priming sugar.
I just put one in the freezer to get it cold enough to test, and I have yeast Jell-O chunks floating in the perfectly carbed, amazingly fresh IPA I've brewed. I prefer to keep the bottles at room temp another week, just to be sure.
I assume that after a few days of cold conditioning followed by cellar temps, the gelatin-yeast sediment will be more compact and less easily disturbed. Is this correct?
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I just put one in the freezer to get it cold enough to test, and I have yeast Jell-O chunks floating in the perfectly carbed, amazingly fresh IPA I've brewed. I prefer to keep the bottles at room temp another week, just to be sure.
I assume that after a few days of cold conditioning followed by cellar temps, the gelatin-yeast sediment will be more compact and less easily disturbed. Is this correct?
Sent from my iPad using Home Brew
