On Wed, Jun 30, 2010 at 10:11:29AM +0200, Rune Bøgeskov Tørnkvist Nielsen wrote:
> Hej Bryggere
> Vi er et par relativt nystartet bryggere, som nu har kastet os over andet
> end grumset øl, vi vil gerne have noget i glasset der er relativt klart.
> Derfor har vi nu i 2 omgange kastet os over irish moss. Vi er dog noget
> usikker på om det fungerer helt efter hensigten.
I tried some moss in the beginning of my career too, and did not notice any
effect at all.
I think you could try some of the more traditional methods for clearing your
beer:
- Use a yeast that is known for good flocculation. That means that it will
like to settle to the bottom and stay there.
- Rake it over to a secondary fermenter when the wild fermentation is over.
Leave the yeast behind
- Once the secondary has stopped bubbling, or even before, try to keep it
as cool as you can - 5 degrees is not too cold!
- Rake over once more before you bottle it, partly to mix the priming sugar
well, but also to leave all yeast behind.
- Try not to overcarbonate your beer - the Co2 tends to mix up the yeast
when the bottle is opened.
- Set your bottles warm to carbonate, and then again to cool for the yeast
to settle down.
- Drink from large enough glasses so you can pour the whole beer in one
smooth movement. Leave a cm of beer at the bottom of the bottle - that's
where the yeast has settled.
> Vi kommer det i en humlepose sammen med vores smagshumle i ca. 15 min. før
> endt kogning. Vi bruger humleposer da vi har læst os frem til at man ikke
> må plaske for meget med den varme grønøl før gæren er tilsat, og det sker
> jo hvis man skal sigte altsammen.
Actually, the one time you should splash around with your beer is right
before you add the yeast. Straining out the hops is a good way to do that.
When you add the yeast, the first thing it does is to multiply and fill the
wort, and for that it needs oxygen. At any other time, oxygen is harmful,
although its effect is often overrated. I wouldn't advice beginners to worry
about it the first 10-15 batches or so. And after that, only if you notice a
problem that may be caused by oxidation.
A final piece of advice: If you brew darker beers, the clarity is not so
visible. And if you drink from a mug, cup, or tankard, you can't see the beer
at all. But you can still taste that
it is beer anyway
-H
Og da vi en gang i mellem bruger
> humlepiller og ikke vil have det med over i gæringstanken er det nemmere
> med poser. Vi har ingen køler, De små stykker alge virker også for små til
> at blive opfanget i en alm. køkkensig. Og vi har heller ikke hane på vores
> gryde (alm. 25L)
>
> Er der nogen der har erfaringer derude som vi kan benytte os af?
> Kan man bare smide det i, og håbe på de bundfældes så det ikke kommer med i
> omstikningen?
>
> Mvh. Tjørnen
>
>
>
>
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--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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