When you use gelatin, does it continue to get sucked through the dip tube? Or how do you remedy using it in the keg? I'd prefer to wash and reuse yeast, but I'm interested in this too.
By the time you are using the geletin anything caught in it is something you wouldnt want in your next brew. Low floccing or mutated yeast, other types of trub etc. After primary fermentation you should get a good yeast cake, when you transfer to secondary(keg in this case) you should be leaving as much of that behind as possible. This is the yeast you would ideally repitch, not anything still in suspension.
Yes I was planning to use in secondary, but I've had people suggest using the gelatin before transferring off the cake. That's why I was asking, but thanks for your comment.
Does Gelatin remove hop haze from dry-hopping? Or mainly proteins and gunk in suspension?
Tap: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour