Wanted to know if people generally use whirflock in their lagers. I've skipped it in the last few I've done and they're brilliantly clear. I generally follow the old fashioned no D-rest schedule of fermenting until ~10% of the sugars remain then slowly lowering the temperature by 0.5 C every other day to 2 C, then transfer to the keg and let them age for a month or two at final temperature. Before I move them I pull a pint to get the gunk out of the bottom.
I'm not saying my method is good or bad, just that with the long schedule the kettle finings don't seem to make a difference. Has anyone else noticed this?
The power to tax, once conceded, has no limits; it contains until it destroys. I was not joking when I told them to dig into their own pouches. It may not be possible to do away with government — sometimes I think that government is an inescapable disease of human beings. But it may be possible to keep it small and starved and inoffensive — and can you think of a better way than by requiring the governors themselves to pay the costs of their antisocial hobby?
I have done both recently but won't know how that turns out for 3 months :-)
In the past I have used that and gelatin to good ends.
Brewed in 2014: Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout, Gruit, Gale Ale, Isle of Skye Golden clone, Oktoberfest, Rauchbier, Alpha Male IPA & Chocolate Pepper Stout.