I’ve read here on the forums that if you use gelatin to clear your beer in secondary, that you have to re-introduce some yeast to your bottling bucket.
I’ve made a 5gal batch of an all-grain hoppy IPA but I don’t have a wort chiller. For now, I drop the temp after the boil in my cold garage at night before I put into fermenter. The beer turns out fine but has a thick haze. My latest batch is currently dry hopping in secondary and I’ve decided to use gelatin for a few days before I bottle. I’ve learned that clarification works best when using gelatin and cold crashing but I don’t have a way to cold crash a 6.5g glass carboy (no room in the fridge). I’m worried that the gelatin will drop all the yeast and there won’t be enough for bottle conditioning.
How much yeast do I need to add to my 5gal bottling bucket?