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Home Brew Forums > Home Brewing Beer > General Techniques > Irish Moss/Whirlfloc etc..etc...is it really necassary?
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Old 10-23-2010, 04:30 AM   #1
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Default Irish Moss/Whirlfloc etc..etc...is it really necassary?

This months issue of BYO kind of confirmed something I am starting to believe. While I do certainly see a huge difference from brew kettle to fermenter while using whirlfloc or moss, in clarity, I don't necassarily see a difference in the final product if given proper time to condition.

If you follow what is widely considered proper brewing technique for homebrewers now, which is an extended primary fermentation followed by at least 3 weeks of bottle conditioning or aging in a keg to condition the beer....is a fining agent in the kettle really necessary?

Personally I think I get more vigorous and healthy fermentations without the kettle finings....and my final product if given time is just as clear and delicious.

If I find that my product is too cloudy, I can add gelatin

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Old 10-23-2010, 04:53 AM   #2
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I usually forget to put it in anyway even when I intend to and have seen no difference in my beers. They still come out perfectly clear with proper aging.

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Old 10-23-2010, 05:11 AM   #3
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Quote:
Originally Posted by truckmann View Post
I usually forget to put it in anyway even when I intend to and have seen no difference in my beers. They still come out perfectly clear with proper aging.
+1 on my own thread
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Old 10-23-2010, 05:38 AM   #4
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I agree with this. Not necessary in the least if you wait long enough. I couldn't say if they make it more or less clear, though.

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Old 10-23-2010, 05:55 AM   #5
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I use it just because I have a big bag of it and it cost nexts to nothing.

I read the BYO article and had the same thought as you. I have to agree that I don't really see the difference in the final product especially after some aging though. I noticed this before the article came out but just keep using it because I have it on hand ......................

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Old 10-23-2010, 12:28 PM   #6
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I agree. I've never used Irish moss and just been patient with the bottle conditioning. I have yet to have an issue with clarity in the final product.

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Old 10-23-2010, 12:37 PM   #7
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What I find most intriguing about the article is the less vigorous fermentations after adding it.
I wonder if dropping protiens out early effects the health of the yeast and somehow slows them down.
I'd like to see more studies.
FWIW, I always forget to add it and I'm fine with my ending clarity.
Bull

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Old 10-23-2010, 09:37 PM   #8
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I haven't used irish moss in at least 2 years and haven't noticed any ill-effects either. Not going to use it again.

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Old 10-23-2010, 09:39 PM   #9
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Half the time I forget to even add it, and since my beers sit in primary for a month and tend to be extremely clear anyway, I don't quite think it really matters. Same if you cold crash. I think if you do SOMETHING like a long primary, a secondary and/or cold crash or all of the above, adding a kettle fining may not be all that necessary. But ymmv.

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Old 10-23-2010, 09:44 PM   #10
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I started to read this article on the crapper this morning but didn't finish it (the article). It just so happens that I forgot to add Irish moss to the IPA I brewed this afternoon. This is the first batch I've ever brewed save for wheats without Irish moss. I certainly saw a difference going into the fermenter and it will be interesting to see how it progresses.

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