30 Jun
2003
30 Jun
'03
9:47 a.m.
I have recently been having a challenge with cloudiness in my pale ales. I brewed a batch
last weekend, and I used some Irish moss at the end of the boil, and that seems to have
helped.
It occurred to me that in winemaking I have used a small amount of chitosan (or isinglass)
during the final clarifying stages. This seems to work very well for clarifying and
polishing the wine. Would this be appropriate for a pale ale?
Does anyone have any other suggestions for improving clarity?
Dave