30 Jun
2003
30 Jun
'03
10:01 a.m.
suggestions:
If your mashing, skip the protein rest.
Irish Moss at the end of the boil helps, but once in the fermenter gelatin works better
than isinglass. Get some Knox brand gelatin, dissolve one packet with a cup of sterile
water (heat, but do NOT boil), pour on top of beer, let sit for a week.
Drop the temperature and lager the beer.
Change yeast. Different yeasts behave differntly.
At 7:32 AM -0500 6/30/03, Dave Cox wrote:
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
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Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net