I’m doing my first ever batch of Irish Red. I’m going to do a secondary and want to put the gelatin in first. Would it be ok to cold crash the secondary carboy after a couple weeks with the gelatin at 70 degrees? I’ve read it works best to cold crash when adding galatin. I’d like to do the secondary at 70 degrees for a couple weeks prior to the cold crash.
Most will go in a keg and 2 gallons in bottles. Is it ok to go from cold crash, add the sugar solution, and then 70 degrees bar carbing and conditioning? The keg beer won’t get sugar and I’ll force carb.