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Old 05-26-2010, 12:07 AM   #21
ReverseApacheMaster
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I would keep the irish moss as a clarifier.

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Old 05-26-2010, 01:00 AM   #22
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^ +1 irish moss

The .5 oz added @ 20 min won't give you much in the way of bittering which is something I thought you were trying to achieve.

The roasted barley sounds like a nice addition, but as stated in my earlier post, the Carabrown would be easier and a nice addition. This is only offered from Briess for a few months.

I guess I'm going to have to brew a brown now that I'm thinking about it.

So many different yummy brew styles and too many busy weekends!

Brew often,

Bull

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Old 05-26-2010, 04:42 AM   #23
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Quote:
Originally Posted by bullinachinashop View Post
^ +1 irish moss

The .5 oz added @ 20 min won't give you much in the way of bittering which is something I thought you were trying to achieve.

The roasted barley sounds like a nice addition, but as stated in my earlier post, the Carabrown would be easier and a nice addition. This is only offered from Briess for a few months.

I guess I'm going to have to brew a brown now that I'm thinking about it.

So many different yummy brew styles and too many busy weekends!

Brew often,

Bull
I'm listening to the basic brewing potcast atm and they have been talking about if irish moss really does anything. They asked for test batches with and without. While I won't be submitting one, I figured I would do my own since everything is about the same to see what the results are.
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