kombat

Recipes 

I never bother with either Irish Moss or gelatin in my dark beers. It's too dark to notice anyway.

RM-MN

Recipes 

I missed that part. In that case, yes you want to rack to secondary. Good sanitation and careful racking and you are golden.

patthebrewer

Recipes 

Even if it was and issue.....just let it cold condition longer, and problem solved.

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Custom Hand Crafted Wood Working for Brewers by a Brewer

Predfam@Live.com

"Everybody's got to believe in something, I believe I'll have another Beer" W.C. Fields

DromJohn

Recipes 

Good sanitation and careful racking and you are dark brown. Nothing about sanitation and racking will turn a stout to golden.

The only time I've believe irish moss has helped when comparing my two 60-Minute IPA's. My first DfH clone (and second brew of anything) was a super cloudy hoppy mess*. I went online, found Homebrewtalk for the first time, and read that irish moss was the probable solution. Eventually I made my 60-minute Tamarindia Ale with irish moss. It's clear.

*Usually I prefer cloudy beers, but the first 60-minute was so bad I had to strain each bottle when pouring into a glass. Yummy though.

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Drinking: Redhook Double Black Espresso Stout II; Samuel Adams Boston Ale; Abt 12; Neolithic Yellow River Braggot (DfH Chateau Jiahu); Munich Spiced Porter; 60-Minute Tamarindia Ale; Oaked Imperial Whiskey Stout; Redhook ESB. Bottled: Scaldis Belgian Special Ale (first taste 2 June 2013).
Untappd: DromJohn

ODG34

Recipes 

I bottled this batch last night. Amazingly, it tastes like an oatmeal stout. I cant wait until it has conditioned.

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13