frankvw
Well-Known Member
Irish moss and Wirlflock are known for removing unwanted proteins from the wort, by clumping them together so they can settle down to the bottom of the kettle more easily, resulting in a cleaner wort going into the fermenter and improved beer quality.
However, I have noted that while Irish Moss does visibly promote clumping in my wort kettle, I don't see a marked improvement in trub settling. In fact, it looks like the protein clumps help to keep the spent hops in suspension which at the end of the boil makes for a much trubbier wort.
What are your thoughts on this? Am I doing anything wrong? Or do I misunderstand the way Carrageenan is supposed to work?
However, I have noted that while Irish Moss does visibly promote clumping in my wort kettle, I don't see a marked improvement in trub settling. In fact, it looks like the protein clumps help to keep the spent hops in suspension which at the end of the boil makes for a much trubbier wort.
What are your thoughts on this? Am I doing anything wrong? Or do I misunderstand the way Carrageenan is supposed to work?