I was wondering if I added gelatin to help clarify a batch (in a secondary), would the gel prohibit the goodies left behind that would be necessary for cabonation when bottle conditioning? Sorry if I’m not asking the question correctly here. Looking for a very clear bottle of beer.
I’ve only used gelatin in one batch. It carbonated just fine–and that was using 1968 which is highly flocculant.
I stopped using gelatin after that, because I find it to be just too much trouble.
Yes you will still have plenty of yeast. For best results cold crash it then add the gelatin.