Hello HBT peeps!
I just had a question about using Irish moss and the effects on bottle conditioning/priming...
Has anyone found that when using Irish moss in a recipe the bottle carbonation takes longer? Should it?
My thinking is that the moss would take some of the yeast with it in its clarifying process, thus leaving whats left for fermentation or after fermentation a little yeast deficient.
Just my thoughts. I am most likely WAY off with those thoughts, thats why Im asking those who are smarter then I.
I just had a question about using Irish moss and the effects on bottle conditioning/priming...
Has anyone found that when using Irish moss in a recipe the bottle carbonation takes longer? Should it?
My thinking is that the moss would take some of the yeast with it in its clarifying process, thus leaving whats left for fermentation or after fermentation a little yeast deficient.
Just my thoughts. I am most likely WAY off with those thoughts, thats why Im asking those who are smarter then I.