Hello
I have made 3 BIAB batches and in the last one I used irish moss. After fermention I saw this in my fermenter:
Beer tastes good, smells good and is the clearest beer after fermention step I have made, but I have never noticed anything like that. Also not in in my 8 extract batches. It was a little bit troublesome to bottle this batch.
I used 7 g (0.25 oz) for 23 L (6.07 gal) batch of irish moss, like reccommended on tha label of the irish moss' packet.
I remember, that when I transferred my cooled wort into the fermenter I also poured a little bit sediment from the bottom of my kettle.
This is a lager beer. I used Fermentis w34/70 yeast. It fermented 13 days @ 12 C (53,6 F), no cold crash.
Are these just proteins?
How to avoid this in the future?
BR,
A
I have made 3 BIAB batches and in the last one I used irish moss. After fermention I saw this in my fermenter:
Beer tastes good, smells good and is the clearest beer after fermention step I have made, but I have never noticed anything like that. Also not in in my 8 extract batches. It was a little bit troublesome to bottle this batch.
I used 7 g (0.25 oz) for 23 L (6.07 gal) batch of irish moss, like reccommended on tha label of the irish moss' packet.
I remember, that when I transferred my cooled wort into the fermenter I also poured a little bit sediment from the bottom of my kettle.
This is a lager beer. I used Fermentis w34/70 yeast. It fermented 13 days @ 12 C (53,6 F), no cold crash.
Are these just proteins?
How to avoid this in the future?
BR,
A