As I just learned some of the more technical parts of the Irish moss process, where it coagulates proteins from the chill part of the brew. Should I be filtering it before going into my primary, or will it simply wind up with the yeast cake. After chilling I pour the brew back and forth between 2 brew buckets to aerate. Just want to be sure I'm not hurting anything and re-releasing the bad stuff into my brew.
What is the recommended way to filter, I would think most things would get gummed up rather quickly.
Thanks
What is the recommended way to filter, I would think most things would get gummed up rather quickly.
Thanks