« on: February 21, 2014, 11:37:50 AM »
Even if you can't get it to 34F, the gelatin will help you if you can get it into the 50's (think jello in a fridge - it works better colder, but works at 50F eventually).
I agree. Cold works best, obvously, but I've had it work pretty well at ambient cellar temps as well (60°F). Since I don't serve my beers ice cold, clarity is not an issue.
The gelatin will settle the yeast out effectively even if the the beer is not cold.
However, depending on the recipe and other procedures, it can still develop chill haze if stored and served cold.