Not that it bothers me, a slight haze is okay. Certainly not going to use gelatin again though. I go through phases with it, but now I think I'm just plain done using it.
Have you top cropped before? It's amazingly fun and 1318 is great yeast for it.
I'm with you, a little haze isn't an issue. Heck, the bitters are back to having a little haze with te keg hops and all.
I didn't notice any ill effects of using gelatin in these beers, so I'll probably continue to use it. However, if isinglass works incredibly better, then it may be worth switching to.
Haven't top cropped yet. That's actually why I tried this yeast, I wanted to see how it compared to 1968 in flavor. I still ferment in glass carboys, so top cropping isn't going to work yet, but I've got some ideas for the future.
I really like the idea of some sort of open fermentation rig that can be skimmed/aerated along the lines of a Yorkshire square, but I've got several experiments planned to determine if that's worth it or not. You ever see pictures of open fermentors in some British breweries with really fluffy krausen on top? CAMRA's "Brew your own real ale" book insists that this is not only possible in the homebrewing environment, but crucial to getting the desired flavors from the yeast. The downside is this can lead to too much yeast being in the beer, but that's where skimming or some other way to remove some of the yeast comes into play.
Topic: Pics of recent brews? (Read 586100 times)
