Date: 1992-03-27 17:16:47 GMT
In HBD 851, Jack Schmidling writes:
They can argue all they want but gelatin works like magic. I have
never made a batch without secondary fermentation and I never had a
clearing problem till I turned to all grain.
Perhaps there IS a problem with your sparge technique, Jack. I always
brew all-grain, and I've never had a haze problem (except for the one
time I used Irish Moss, ironically). You might, just in the interest
of science, try lowering your sparge water temperature on a batch and
see if that helps the clarity. Much of the haze could be unconverted
starches that will settle only reluctantly.
I could be wrong, of course, but I do know about my own beers. I've
never used sparge water hotter than 170 degrees.
Mike McNally email@example.com
Digital Equipment Corporation
Western Software Lab
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