I can’t access the link
try this
Interesting article and I like this guy’s approach.
I tend to use gelatin on styles that should be clear, and leave it out on styles where it doesn’t matter (e.g. saisons), but I find myself wishing for a clearer beer out of the tap anyway. Perhaps I’ll use gelatin more in the future.
I mostly agree with the article, except for the part about saison and other yeast oriented beers. When I first started using gelatin, I tried it out on a saison, and (as usual) it dropped the beer clear. Except that a good bit of the unique saison yeast character went with it. It was an otherwise good but too clean saison for my tastes.
Marshall’s Exbeeriments are always well conducted and interesting.
yeah- they are usually answering lingering questions i’ve had, and or causing pause to evaluate what I perceived to be fact or true.