Gelatin in the keg

[dunleav1]

Your mileage will vary, but I did a small experiment with dry hopping and fining with gelatin a few weeks ago.

I had a 10 gallon batch of pale ale. I split it 50/50 into two 5 gallon cornies.
I dry hopped both kegs the same.
I then added gelatin to one keg and left one keg alone.
I then carbed both beers and did a blind tasting a few days after that.
The beers tasted different.
The gelatin will take some of the hop flavor out when it's fining.

[krizwit]

Your mileage will vary, but I did a small experiment with dry hopping and fining with gelatin a few weeks ago.

I had a 10 gallon batch of pale ale. I split it 50/50 into two 5 gallon cornies.
I dry hopped both kegs the same.
I then added gelatin to one keg and left one keg alone.
I then carbed both beers and did a blind tasting a few days after that.
The beers tasted different.
The gelatin will take some of the hop flavor out when it's fining.

This doesnt surprise me. I added some gelatin to an american Bwine and it tasted different afterwards. I wished that I wouldnt have bothered with the gelatin.

[TastyMcD]

Of course the beers will taste different. The floating solids have been removed. Hop bitterness, flavor, and aroma attach to the yeast and trub that make beer cloudy. If the beer is fined or filtered, a portion of the the bitterness, flavor, and aroma are removed. Solution 1: Remove as much yeast and trub as possible before dryhopping. Cold crashing or fining can accomplish this. Solution 2: (and my favorite) Add more hops to the recipe.

Tasty

[TimmyR]

Solution 2: (and my favorite) Add more hops to the recipe.

Tasty

+1 without question...