nuthin_original
Active Member
I am under the impression that hot and/or cold break material, if left in the wort during the entire fermentation, can possibly bind to yeast cells during fermentation, thereby possibly causing inadequate nutrient uptake for the cells, as well as a sluggish fermentation. I am also under the impression that irish moss binds with hot and/or cold break materials during the 15 minutes in the boil. So, what do y'all think about allowing the hot/cold break/irish moss precipitates in the cooled wort settling thoroughly to the bottom of the fermentor, and then pitching the yeast? Would the settled materials stay at the bottom and not interfere with the fermentation?
THANKS!!!
THANKS!!!