jvlpdillon
Well-Known Member
- Joined
- Oct 14, 2008
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I haven't used either Whirfloc or Irish Moss yet. I know the point is to help "clear" the finished product by collecting the proteins at the at end of the boil so they can be siphoned off the wort.
I can see the point of using this is in lighter colored beers. Why would you use this in a stout, or porter. You can't see through the finished product so are there any other advantages? I have seen a few stout recipes that call for either.
I am brewing an RIS soon that will age for several months. So is it better to get more of the trub out early using Whirfloc, or IM or just let it filter itself to the bottom. What I mean by several months that 4-6 weeks in primary, and several months in secondary. Several more in bottles.
I know it won't hurt anything either way just curious if there advantages.
I can see the point of using this is in lighter colored beers. Why would you use this in a stout, or porter. You can't see through the finished product so are there any other advantages? I have seen a few stout recipes that call for either.
I am brewing an RIS soon that will age for several months. So is it better to get more of the trub out early using Whirfloc, or IM or just let it filter itself to the bottom. What I mean by several months that 4-6 weeks in primary, and several months in secondary. Several more in bottles.
I know it won't hurt anything either way just curious if there advantages.