![]() Have had good results with just dumping the hop pellets into the primary, and have had good results using a hop bag. Three days of dry hopping is not that long, but brewing is experimental so have at it and adjust as necessary in an subsequent brews. Took me a long time to realize that patience is the key to bottling. This is because the CO2 has not had enough time to be forced into solution, therefore you won't see bubbles forming at the bottom of your glass. You might have some perceived carbonation at this stage, but you probably won't have any head retention. I would place only one bottle in the fridge after a week to see the level of carbonation, but this is really young. So I'd focus more on controlling your fermentation temps, then trying to clear it. Either way, haze doesn't effect taste but fermentation temps do. Chilling the bottles alone will drop some of the yeast out of suspension, and clear your beer. As yeast go dormant in colder environments. I wouldn't add gelatin as it only coagulates the yeast anyways, and might lend to carb'ing issues if you chill your bottles after only a week. Never used gelatin, but used to ferment in my closet and made some pretty clear beer with that method. One last question, do I need to crush the hop pellets to small fines before adding them to my brew for dry hopping ? But then how do I remove the hop pellets from the primary during bottling, certainly not all of them are gonna drop to the bottom ? I don't think I can avoid it unless I dry hop after addition of gelatin to the primary which may or may not work very well, since I can't lower the temperature of the entire primary fermenter. ![]() I have read on a thread here on this forum that gelatin potentially can remove some of the hop aroma and flavor of the beer. So it is not going to strip out all the yeast and carbonation in bottles will not be affected. From what I have read, gelatin coagulates to a much greater degree only after cold crashing it (moving the bottles to the refrigerator). ![]() And then I will progressively put them all inside my little refrigerator, 4-5 days before I start drinking them. Don't have any space to have a dedicated refrigerator for the homebrew. Once I bottle the beers, I am planning to leave them at room temperature for 1 week. Hopefully 3 days are enough for dry hopping. I will add the hop pellets tonight, and then I will bottle the beer this Monday. I intend to do one round of dry hopping with 1 oz of cascade hop pellets and thinking of cleaning up the beer with some gelatin. Primary fermentation will finish by this Sunday. Pitched the yeast last Sunday, and yesterday I saw that the krausen has dropped to the bottom. Right now I am brewing my first ever IPA (5 gallon batch) in my primary.
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