twalte
Well-Known Member
Most of my brews are extremely cloudy in the fermenter, and I think I should be leaving it in the brew kettle longer to drop out solids. I try to move it quickly to protect the wort from potential infection...am I being too hasty?
I use irish moss and a chiller, plus a paint stirrer on my drill to aerate. I remove the chiller and create a whirlpool to try to move sediment to the middle. I end up moving the wort within 5-10 minutes, and i get a Huge trub in my fermenter plus a cloudy beer.
Going to cold crash, but wondering how long you let the proteins settle in your brew kettle before you siphon off to the fermenter.
Thanks in advance for your input. Just looking to get better.
I use irish moss and a chiller, plus a paint stirrer on my drill to aerate. I remove the chiller and create a whirlpool to try to move sediment to the middle. I end up moving the wort within 5-10 minutes, and i get a Huge trub in my fermenter plus a cloudy beer.
Going to cold crash, but wondering how long you let the proteins settle in your brew kettle before you siphon off to the fermenter.
Thanks in advance for your input. Just looking to get better.