BrownAle4Me
Member
Hey all,
I'm brewing my 3rd batch today and I've come across something in this month's BYO magazine that confused me a little bit.
In the article "On The Boil", on page 55 he mentions that "Unless [Irish Moss] is strained, much of the coagulated proteins, break material and Irish moss remain in the wort when it is chilled and transferred to the fermenter, but they are ultimately left behind when the beer is packaged, thus promoting the desired clarity."
The last batch I made, I used the funnel with a filter in it to transfer the wort to the primary to get all the gunk out and to help aerate the wort. With Irish Moss, should I not filter it when transferring and figure out another way to aerate it?
I'm brewing my 3rd batch today and I've come across something in this month's BYO magazine that confused me a little bit.
In the article "On The Boil", on page 55 he mentions that "Unless [Irish Moss] is strained, much of the coagulated proteins, break material and Irish moss remain in the wort when it is chilled and transferred to the fermenter, but they are ultimately left behind when the beer is packaged, thus promoting the desired clarity."
The last batch I made, I used the funnel with a filter in it to transfer the wort to the primary to get all the gunk out and to help aerate the wort. With Irish Moss, should I not filter it when transferring and figure out another way to aerate it?
