Does using gelatin effect aromatics or flavor appreciably? I was reading this post about using gelatin. I have one keg that I use as a cold conditioning vessel (sort of like secondary), and I was ...
I'm thinking this might help prevent oxidation.
Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"