Question with regards cloudy beer

[Will_D]

Cold beer will be more likely to pick oxygen up oxidise a lot quicker then room temp beer.

Yes its all thanks to a Mr Boyle [Irish] and his gas laws!

Still if it wasn't for the greats of Science where would we be?

Still bodging around with bakers yeast and a slice of toast!

Pasteur, Boyle, Faraday, Newton, Gay Lussac[google him], Bool, Laplace, Fourier, Will_D, Avagadro,  the list is endless

[johnrm]

If using Gelatin, make sure you tell your vegan buddies.
https://en.wikipedia.org/wiki/Gelatin

[BrewDorg]

If using Gelatin, make sure you tell your vegan buddies.
https://en.wikipedia.org/wiki/Gelatin

This x 1000. My sister nearly shot me. She had heard of Guinness using isinglass to fine, so had the awareness to ask if mine had something similar at least.

[Motorbikeman]

If I use cold crashing and gelatin, Is my beer going to bottle prime ok? 

[BrewDorg]

If I use cold crashing and gelatin, Is my beer going to bottle prime ok?

Yes it will prime no problem at all. There's lots of noise on other forums that state otherwise but it's nonsense. Just make sure your priming solution is mixed well when bottling.

[Leann ull]

Careful now as by crash cooling and using gelatin you drop a significant amount of yeast that is in suspension as well.
You will get there in the end but your yeast count will be a lot less than if you went straight to bottle conditioned and subsequently crash chilled.
Have a go at 2 or 3 techniques and use what works best.

[molc]

It slows conditioning slightly, but there's still plenty of yeast in there. In this weather, the bottles should still be carbonated in 3 weeks.

[BrewDorg]

Even when I use gelatin, there's still always a layer of yeast settled at the bottom of my bottles. This suggests there's plenty there to do the job and the beer still comes out totally clear (if you don't disturb it when pouring). I'd imagine gelatin with kegs will always produce a lovely clear glass with no yeast sediment?

[Motorbikeman]

Could you advise  on a schedule I should  use if dry hopping as well. 

  I don't want to rack to secondary.  I want to crash and use gelatin.  I want to bottle prime and be ready for collection for this competition.

So I can get some proper critique on my beer.  http://www.nationalhomebrewclub.ie/forum/index.php/topic,15792.0.html

Its been fermenting for 4 days now and is blowing foam into the blow off glass.   Smells out of the brew shed are fantastic.   

[Leann ull]

Most of oils migrate into beer in 48-72 hours, more that 7 days and you run the risk of grassiness, I do five once active fermentation has ceased. Any sooner and the co2 blows the aroma out your chimney.

[Leann ull]

Forgot to ask what yeast were you using?

[Motorbikeman]

2 packs of us-05 hydrated ..

[molc]

That competition is ages away so you have plenty of time schedule I'd use is dry hop for 4 days once the kreustan is just fallen, then crash to 11C, add gelatin, crash to 1-2c over the next 48 hours and bottle.

[Motorbikeman]

Thanks for the tips lads.   This is my latest out of the primary fermenter .  Cold crashed and gelatin added.  Wow.    This bit was from the bottom of the bottling bucket.   The stuff that went into the bottles was brighter.