Subject: Re: irish moss
Date: 1992-04-15 21:00:00 GMT
Wanpus asks about irish moss and clarity.
I'd like to point out that if your beer is cloudy, it does not
necessarily mean protein-tannin (chill) haze or yeast haze.
Finings will take out either the protein or the tannin (depending
on the type of finings) and chilling for a week will usually help
drop out the yeast. If you're using finings and chilling your
beer in advance of drinking it (or waiting for gravity to drop
the yeast out) and still are drinking cloudy beer, then either you've
added a ton of protein (e.g. wheat malt has a lot, so does unmalted
barley) or you've got an infection. That's right, certain wild yeasts
will never come out of suspension and a bacterial infection can also
make your beer cloudy. Check your sanitation.
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