fsinger
Well-Known Member
I've finally gotten good brew by using partial mash brewing - with good fresh grains steeped for 20-30 minutes before adding DME and various hops.
Getting started with fresh and properly steeped grain has given my brew the "body" I needed to make it just the way I wanted (along with fresh leaf hops).
This weekend I'm trying a new recipe, the Ale version of a Czech Pilsner. Uses light DME, 8oz of grains, etc., but calls for 1 tsp of Irish Moss @ 45 minutes into the boil. I've never used Irish moss before, so reading the label on the moss pack I find that it "clears proteins in beer wort".
Aren't these "proteins" the thing that gives beer it's body or "thickness"?? Unless I hear differently from some of you guys, I'm not going to use it, just in case it gives me a thin, watery brew. Am I wrong here???
Getting started with fresh and properly steeped grain has given my brew the "body" I needed to make it just the way I wanted (along with fresh leaf hops).
This weekend I'm trying a new recipe, the Ale version of a Czech Pilsner. Uses light DME, 8oz of grains, etc., but calls for 1 tsp of Irish Moss @ 45 minutes into the boil. I've never used Irish moss before, so reading the label on the moss pack I find that it "clears proteins in beer wort".
Aren't these "proteins" the thing that gives beer it's body or "thickness"?? Unless I hear differently from some of you guys, I'm not going to use it, just in case it gives me a thin, watery brew. Am I wrong here???