Sorry for what is probably a stupid question – I’m still learning the ropes.
Anyways, I missed the irish moss addition in a beer I brewed a few weeks ago. I hoped it would come out OK and didn’t worry about it. But I just racked into secondary, and the beer is quite cloudy (still tastes OK as far as I can tell). Is there anything I can do to fix the problem while it’s in secondary? I’ve heard people talking about using gelatin to clarify beer in secondary – would that work for me?
Make sure it’s done fermenting first. I like to primary for 2-3 weeks, depending on the batch. Then you can cold-crash the beer by getting it as close to freezing as possible for at least 24-48 hours. I just put the bucket in the fridge for as long as I can; up to a week. A ton of yeast will drop, leaving you with nice clear, cold beer to rack. If you’re kegging, your beer is already cold and will carb that much faster.
I’ve used gelatin once or twice but find it to be kind of a PITA and unnecessary.
