So I was reading How To Brew last night and I read through one of the appendixes (is that how you spell that?) which was written around the theme of beer clarity. I am interested in this subject since I want to brew a clear, sparkling cream ale but my first attempt was cloudy.
There was an interesting bit in this section about irish moss. It stated that it wasn’t effective or shouldn’t be used in extract brews or brews with adjunct in it.
Is that true? I mean, I guess it is. Why would he write that if it weren’t. It’s just the first time I have read that statement.
Does anybody else have any thoughts? Leave a comment and we will open this up.
Bad Ben
I’ve used Irish Moss in batches with adjuncts with great success. Irish Moss is only part of the story, though.
You need to use Irish Moss in the kettle (for the last 30 minutes of the boil), and then gelatin in the secondary fermenter (for floculation and fining). This will give you the clarity you seek.
Happy brewing,
Bad Ben
John
Thanks. I plan to use another clarifying agent next time.
John