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SSBrew - 728
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  1. T

    Thick Layer of Protein?

    Perfect. Thank you for the help everyone. Looks like youre in Houston? I'm in San Antonio. The next area I'm going to tackle is water quality and pH. The water here out of my tap is very high 7s. Do you have any suggestions on that?
  2. T

    Thick Layer of Protein?

    So this is normal then? Or should I do something different to prevent it?
  3. T

    Thick Layer of Protein?

    I did put a whirlflock tablet in at 15 min. Does that not happen with Irish moss? Is it not good?
  4. T

    Thick Layer of Protein?

    This is the 3rd beer I've brewed and it's also the clearest one. Just 2 hours after racking to the fermenter I am able to see this. Does anyone know what it is and why it forms in the middle of the fermenter?
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