The one w/o gelatin is strangely more sweet and smells and tastes a bit funky and much less balanced.

I really do get a pronounced "bread/cracker" flavor & aroma from this beer. I think the mix of malts is doing interesting things here…rye & a generous portion of biscuit. It's defintely unique and needs some getting used to, at least for my palate. I'd describe it as a more "hearty" English style.

There is an alcoholic heat coming through that gets in the way, so it may be cool to create a more mild version. With some fine tuning, I think you could be creating a new style all-together. Neat! Thanks.

I heard somewhere that you are not supposed to leave the gelatin in the beer for like over 10-20 hours or you might have to put some extra yeast when bottling…

Also, most people will think your beer tastes better just because looks better.

There´s something also that you are not supposed to boil the gelatin. However every different site has an explanation. What method did u use to put the gelatin in the beer?

I usually boil 1 pint of water, wait it to cool to air temp, and then add the gelatin to it, mix a bit, then I poor it in my bottling vessel.

After 5 days in the keg, it’s clear as hell. Definitely the clearest beer I’ve ever had at this point in the process.

And it tastes pretty good, too…

I’ve recently started using it, and I’ve noticed a significant amount of break material in the kettle after I’ve drained. I use whole hops, so they tend to catch it.

I’d like to try an experiment myself on that, except you can’t really split a batch due to the fact that you add it to the kettle.