Whirlfloc: When and when not? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Whirlfloc: When and when not?

Reply
 
Thread Tools
Old 07-05-2008, 08:18 PM   #1
CrackyMcZap
Recipes 
 
May 2008
Posts: 36
Liked 4 Times on 2 Posts



I'm making EdWort's Bavarian Hef today and was curious if I should throw in a Whirlfloc tablet. I know hefs are supposed to be cloudy, but does that happen post-boil? Will the irish moss make it too clear?

I was also wondering about using it on dark ales like stouts and porters. It's going to be black anyway, but does coagulating at the end of the boil help reduce off-flavors?

 
Reply With Quote
Old 07-05-2008, 08:20 PM   #2
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


No need in a hef, just use it when you want a clear beer. I use it in dark beers, you can still see the clarity/haze in them.
__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

 
Reply With Quote
Old 07-05-2008, 08:50 PM   #3
Beerrific
 
Beerrific's Avatar
Recipes 
 
Mar 2007
Georgia
Posts: 5,562
Liked 55 Times on 47 Posts


The reason hefe should be cloudy is because of the yeast. The Whirlfloc will not effect yeast flocculation. Personally, I use Whirlfloc in every batch, coagulating the proteins and keeping them out of the beer should help in not only the clarity but in the stability of the final product.

 
Reply With Quote
Old 07-06-2008, 04:55 PM   #4
FlyGuy
 
FlyGuy's Avatar
Recipes 
 
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 183 Times on 53 Posts


Quote:
Originally Posted by Beerrific View Post
The reason hefe should be cloudy is because of the yeast. The Whirlfloc will not effect yeast flocculation. Personally, I use Whirlfloc in every batch, coagulating the proteins and keeping them out of the beer should help in not only the clarity but in the stability of the final product.
I agree, and I also use Whirlfloc or Irish moss in every batch. It really does aid in coagulating proteins and unwanted polyphenols/tannins in the kettle so that they precipitate out of your wort.

 
Reply With Quote
Old 07-07-2008, 12:57 PM   #5
Piotr
Recipes 
 
Jun 2008
Poland, EU
Posts: 463
Liked 5 Times on 4 Posts


I say, Witbier is the only acceptable exception

 
Reply With Quote
Old 07-07-2008, 02:18 PM   #6
korndog
 
korndog's Avatar
Recipes 
 
Nov 2007
westlake village, ca
Posts: 1,119
Liked 8 Times on 6 Posts


I used Whirfloc for the first time yesterday. I usually use Irish Moss. I noticed a very significant increase in visible cold break at the bottom of the kettle after chilling to 65F. Slightly off-topic, but seems like pretty good stuff.
__________________
"..can the human soul be glimpsed through a microscope? Maybe, but you'd definitely need one of those very good ones with two eyepieces."


Twitter: LarryKonis

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Whirlfloc Question Cpt_Kirks Beginners Beer Brewing Forum 3 01-14-2009 09:24 PM
I forgot to add whirlfloc BubbleGutz Beginners Beer Brewing Forum 5 01-09-2009 06:13 PM
Whirlfloc DtownRiot Beginners Beer Brewing Forum 8 01-06-2009 07:33 PM
When to add Whirlfloc? Stratotankard General Techniques 3 08-02-2008 02:56 PM
Whirlfloc ??? fretman124 Beginners Beer Brewing Forum 9 08-24-2007 10:49 PM


Forum Jump