Kettle finings and the effect on mouthfeel. A little vs a lot.

[beervoid]

Hello everyone,

I'm wondering if anyone has ever noticed any substantial difference in mouthfeel when brewing a high adjunct (oat, wheat) beer when using whirlfloc or irish moss in the kettle.

I was also wondering if using very little whirlfloc would drop out less proteins.

Cheers