So I have a beer that I need to be ready for Christmas day. This is a pale ale that for some reason is stubbornly cloudy. I am not against cloudy beer, in fact I probably prefer it, ie I never clarify my beers, but this beer has an off taste right now and I think it might have something to do with all these yeast and proteins in suspension. So here is my plan. Chill the carboy tonight Add gelatin tomorrow once the beer has chilled Leave in the fridge until Thursday night Remove from fridgwthe and Dry hop Thursday night Keg and carb sunday night Drink Tuesday night Does this sound right? I am mainly uncertain about the time on needed on gelatin? Thanks.