Old thread but I had it saved to come to. I've never used gelatin, but figured I'd try it on this rather tasty German Pils I have in the basement. It is uncarbed, sitting at 32° in the keg. Reading the article, it looks like the gelatin/water mixture goes in the keg hot, is that right? Hot fining agent, cold beer? Or do you cool the gelatin first? I definitely want to avoid screwing this up!