Filtering Irish Moss / Protein? Clumps

I used a bunch of irish moss on my current AAA and am cold crashing to get some of the clumps down. I will be transfering from a 6 gallon carboy to a 5 gallon carboy for a little more conditioning/aging. Since I am going from carboy to carboy I won't be able to use a colander to clear up the beer.

Does anyone have any advice on how to strain the irish moss clumps out of their beer prior to bottling? It's done a killer job on clarifying the beer, I just don't want chunks in the final product.

Aeration is a concern at this point in your brew. I would just try to leave it behind when you siphon from one to the other. How much Irish Moss did you use? Anything over 1 to 2 teaspoons was probably overkill...

It wasn't anymore than 1 or 2. I'll just cold crash and try to leave behind. Thanks.

I agree with JMSetzler--rack just CAREFULLY, and well above the trub layer. If you still get chunks, maybe do it another time down the road.

Are you using an auto-siphon to transfer? If so, just attach a hop bag to the siphon end with some sterilized rubber bands and you're golden.

I just racked off, it wasn't too difficult.

What are those chunks I see btw?

You shouldn't be seeing chunks of iris moss. I'm not sure what you might be seeing...

Wait, you used Irish moss in the fermenter? Irish moss is a kettle fining.

Yeah, there are other finings (including gelatin) that you can use while fermenting, but you use the moss at the end of the boil. Cold crashing alone ought to do a pretty good job at clearing the beer.

I used it in the boil. There are clumps of stuff which I avoided spyhoning after cold crashing. The beer is as clear as I'll get it. Just wondering what those chunks are. I should have taken a picture.

No one picked up on "I just racked off"

There are clumps of stuff which I avoided spyhoning after cold crashing.

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What strain did you use to ferment? The 'clumps' sound like flocculated yeast. If you've ever seen some of the English strains post-ferment, the yeast cake looks like cottage cheese.

The floaters are yeast cells that are still clinging to boyant debris from your boil. It's not easy to filter all the debris durring the transfer from Boil to Fermenter. So your yeast has "Clung" to the reminants.

No worries! They will eventually fall out of susspension durring the Carbonation process and aging.

Cheers:rockin:

flyangler18 said:

What strain did you use to ferment? The 'clumps' sound like flocculated yeast. If you've ever seen some of the English strains post-ferment, the yeast cake looks like cottage cheese.

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Ooooh, yes that is it. I've never seen yeast like that. I thought that was something that was binding to the irish moss left in the wort.

Did it look like this?

hehe....he just racked off