Too much trub loss...what can I do?
When I made my chocolate stout 2 weeks ago, I did'nt add any irish moss to the boil. When I racked it from primary, I found that I had a lot more trub waste than normal. I normally have about 2 inches or less of compacted trub with beers that I add irish moss to...but this time, I had about 4-5 inches of waste. Keep in mind I gave it about 11 days in the primary. I also added more cocoa to the secondary.
I know people are saying not to use irish moss because of head retension, but I think at this point, I would trade the loss of head for an extra 6-8 beers or so. It might even wind up being more loss when I rack out of the secondary to tertiary or bottling bucket.
Is there anything I can add to the secondary at this point to help w/ trub coagulation, or is the general concensus still not to add anything once the boil is done?
Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein
2008 - 65 gallons