I haven’t used gelatin in ipas yet due to fear of reducing hop flavor etc. However thinking about trying it after more research. Could anyone comment on which method below they recommend for a process?
Dry hop after fermented completely in primary, then cold crash, add gelatin and keg - so no keg hops but dry hopping occurs at a warmer temperature
After fermented completely, cold crash and add gelatin, then dry hop in keg at serving temperature - this way all yeast is removed prior to dry hopping
Some other variations?
Thanks!
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