Irish moss and whirlflock

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mahilly

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I have used IM on my first two batches, now thinking of trying Whirlflock on the next. Just Curious...
1. Can I use both for increased benefit? Or do they both carry out the exact same chemical/physical process?
2. Do either continue to clear the wort during fermentation? Or have they effectively fulfilled their purpose entirely during the cold break?

3. Separate but related question: My next batch will be a Blonde Ale and I want it to be as clear as possible. I plan to rack to secondary with gelatin for a couple of days to help it clear. Can I also cold crash it by simply sticking the secondary fermenter in the fridge? Or do I need to gradually step down the temperature (my fridge is 38dF)?

Thanks!
 
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