Ok so Im up over 50 AG brews now and have been using a variety of methods to clear the final beer with good results (filter, extended cold conditioning etc) but now I would like to try gelatine as it seems to be a cheap method with good results.
My question relates to when to do the gelatine addition in a beer that is going to be dry hopped. I know people add it to the secondary but isnt the yeast going to be dropped out as well and this kinda defeats the purpose of doing a secondary? Also, what impact is the gelatine going to have on the absorption of flavour from the dry hopping? If I add the gelatine to a secondary vessel post dry hopping and post ferment completion and then let sit and cold condition for a week will I not run the risk of oxidisation due to there being no CO2 generated by the ferment?
Oh and I dont want to add it to the keg as the kegs will be moved around a bit. I want clear beer going into the keg.
Cheers
Fil
My question relates to when to do the gelatine addition in a beer that is going to be dry hopped. I know people add it to the secondary but isnt the yeast going to be dropped out as well and this kinda defeats the purpose of doing a secondary? Also, what impact is the gelatine going to have on the absorption of flavour from the dry hopping? If I add the gelatine to a secondary vessel post dry hopping and post ferment completion and then let sit and cold condition for a week will I not run the risk of oxidisation due to there being no CO2 generated by the ferment?
Oh and I dont want to add it to the keg as the kegs will be moved around a bit. I want clear beer going into the keg.
Cheers
Fil