Paul, you should be fine in terms of aroma. The gelatin is normally settled after 48 - 72 hours so I can't see it impacting the dry hop in your case.
mashani, that's the same logic that I am using for the gelatin here. Basically what you are doing is creating a super-flocculent yeast, thereby pulling some yumminess out of the beer IMO.
Gelatin - the science of why it works
Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
Re: Gelatin - the science of why it works
I saw this posted so I thought I'd add it to this discussion.
FWIW, I'm no longer using gelatin though I may revisit that one day.
FWIW, I'm no longer using gelatin though I may revisit that one day.
PABs Brewing
Re: Gelatin - the science of why it works
Did you mean to put in a link?
Put down the beer glass.......
Put down the beer glass.......
Re: Gelatin - the science of why it works
LOL, I'm still feeling the effects of too much good beer and football yesterday.
http://www.youtube.com/watch?v=2aExs2j1s3E
http://www.youtube.com/watch?v=2aExs2j1s3E
PABs Brewing