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I recently tried to make a IPA. I dry hopped the wort in the secondary a week ago today. My question is should I rack to bottling bucket and bottle now, or rack to another carboy for clarifying off all the hop sediment first before bottling.
Posted 34 days ago.
Bottle it now, there's no need to risk contamination in another transfer.
If you have the ability to cold crash (i.e. fit your fermentor in a fridge and get it very cold), do that before you rack it to bottle. Otherwise, just rack it as carefully as you can.
A little haze in an IPA isn't the end of the world. If you have the ability to get it very cold, you can always add a tiny bit of gelatin when you cold crash - this will give you crystal clear beer.
Posted 34 days ago.
1/2 tsp of gelatin per 5 gals and agreed on all points.
Posted 34 days ago.
Has anyone ever compared an unfined IPA's aroma or flavor to that of one that had been fined with gelatin? I'm not sure if it's a homebrew myth, but I saw some place that the gelatin will bind to larger molecules and proteins and crash out.
Posted 34 days ago.
Have you read the Brulosophy post on the subject? He did a blind triangle test this way (two of one beer, one of the other, none labeled), and people basically could not tell.
I know that I still get huge hop aromas, even with gelatin. Of course, I do big dry hops...
Posted 34 days ago.
Ok, I have zero experience with gelatin, or even cold crashing for that matter. I don't have the space where I live until we move in to our new place in a couple of months for a ferm chamber, or anything that I can fit a carboy in to cool it down that much. When you cold crash, what happens to the yeast? I ask that stupid question because I rely on yeast being there for bottling purposes. Is cold crashing something to do for kegging, and not bottling? I know I can Google that, but I love answers from the two communities that have never steered me wrong.
Posted 34 days ago.
There is still plenty of yeast available for bottle conditioning, even after an extended cold crash.
Posted 34 days ago.
... even after an extended conditioning at cold temps.
Fining on the cold side should not dramatically impact the finished product. I think people think that because filtering can strip color and flavor then something like SuperKleer, biofine or gelatin also then strips out flavor and color. I like to think of it in terms of maturation. With gelatin my beers are ready about a week or two earlier than they were without it.
Posted 34 days ago.
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