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My routine is to dry hop in that primary towards the end of fermentation. At fermentation temperatures. Then I rack to a keg (or a secondary in your case) to add my gelatin. But there is no "aging". Its an IPA. I want it to go from fermenation to dry hop to serving as quickly as I can.


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For taste and aroma, 4 to 7 days of dry hopping are optimal. For clarity I prefer to give isinglass 7 to 14 days. Probably it's the same with gelatin, these are similar. Thus, I obviously add gelatin first, hops second. One more thing. If you want to rack to secondary, strongly consider adding gelatin after racking. I guess you will be using another bucket ...



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