Okay, I'm asking because I'm a new guy. I've been doind canned wort extracts with hopped LME. I have only started to hear about this, but here's my question:
What the heck is whirlflock? A clarifying agent? I don't get it. I thought the beer I made was pretty clear and tasted great and I never added this to it. Can someone explain this please? I get it, it binds to proteins but what does it do to the final product?