- Mar 22, 2005
- Reaction score
I know there has been some discussion here and there on other threads on the subject but I've seen no real argument one way or the other. What is the real benefit of clarifying agents? I've not been at this for too God-awful long so excuse my ignorrance. I don't see that "clear" beer should taste any better than my "cloudy" beer but I have seen recipes from some pretty substantial sources that even use it on stouts and porters where "clarity" is a bit useless. Or is it? Have I been overlooking something these past few months?