I wonder about the dose of gelatin, too. I use a tsp and honestly don't notice any effect to foam, but do notice a slight loss of late hop character (which I account for by bumping up hop amounts where needed.). I plan to do a split batch to test out soon.
was just recently talking/thinking about that very thing Jon. The question is-can you over fine a beer to its detriment? whirlfloc, then gelatin or other, whats the threshold to drop proteins, polyphenols, etc and NOT impact something in the beer ....that's what I'd like to evaluate and understand better. mostly just for my own understanding and curiosity.
EDIT: here's something I read on BYO: "Removing all the proteins from your wort or beer is not advisable. A beer without any proteins would be bland and lack a head. Just as there are haze-forming proteins, there are essential head-forming proteins. Even though Irish moss and silica gel preferentially remove haze forming proteins, they can also remove foam-active proteins. Any fining procedure needs to strike a balance between removing enough protein to reduce haze, without removing so much protein that foam stability and mouthfeel
is affected. "