I have researched this pretty thoroughly as far as other posts from various sites, and can’t seem to find any clear answers.
Occasionally, I will add gelatin after my beer has cold crashed at 32 degrees if I want a crystal clear beer (sometimes I don’t care depending on the style). I have noticed that if I use gelatin in a particularly hoppy beer, it definitely does remove some of the hop flavor and aroma.
I am working on an IPA that I do want to be extra clear, so I just added the gelatin to the primary which was already crashed down to 32 degrees, and plan on dry hopping after I move the clear beer into the secondary to avoid losing aroma from the gelatin.
Anyone else have any experience with this??? And how did it turn out?