What are your thoughts about using Gypsum and/or Irish Moss?
I made a batch this pass weekend and put a 1/2 teaspoon of each in the boil...the gypsum towards the beginning and the moss at about 30 minutes remaining. This was my first time brewing with these 2 ingredients.
When I put my 3 gallon crockpot in the sink for cooling, I noticed a clear layer of wort on top and about a centimeter or so beneath that clear wort surface, things looked a little cloudy and funky looking.
The only way I can describe it is the way miso soup looks...when you leave the soup alone for a while, the cloudy stuff goes to the bottom and the clear liquid stays on top (they separate), but when you stir it up, it all mixes together.
a) I hope this post makes sense
b) I hope somebody out there has eaten miso soup in the past and knows what I'm talking about
c) I can't wait for the comments
I made a batch this pass weekend and put a 1/2 teaspoon of each in the boil...the gypsum towards the beginning and the moss at about 30 minutes remaining. This was my first time brewing with these 2 ingredients.
When I put my 3 gallon crockpot in the sink for cooling, I noticed a clear layer of wort on top and about a centimeter or so beneath that clear wort surface, things looked a little cloudy and funky looking.
The only way I can describe it is the way miso soup looks...when you leave the soup alone for a while, the cloudy stuff goes to the bottom and the clear liquid stays on top (they separate), but when you stir it up, it all mixes together.
a) I hope this post makes sense
b) I hope somebody out there has eaten miso soup in the past and knows what I'm talking about
c) I can't wait for the comments