Post #1 made 15 years ago
I don't use clarifiers for any of my beers, sorry Siggi.
"It's beer Jim, but not as we know it."
Post #2 made 15 years ago
I don't use any either, but everyone I know raves of gelatin. Add a teaspoon of unflavored gelatin to some hot (under boiling though) water, then dump in and let it sit for a couple of days before kegging/bottling.
Post #3 made 15 years ago
I don't like my beer being crystal clear. But I never made lagers and what not. My stouts are always midnight black, I don't think you'd be able to notice anyways...
Also, I've never had a beer I thought was cloudy. I've never really noticed a difference between my brews with whirlfloc vs without. Never tried the gelatin though.
Also, I've never had a beer I thought was cloudy. I've never really noticed a difference between my brews with whirlfloc vs without. Never tried the gelatin though.
Post #4 made 15 years ago
I typically use irish moss during the boil, but thats it. At most I would say some of my light ones had a chill haze, but nothing major. No complaints yet 
Arrogant Bastard Ale: "...Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this."
Post #5 made 15 years ago
sigurdur,
Why would you use clarifiers for dark beer? If you have a black beer it should be murky like the bottom of a swamp (Just not taste like it!) I use "Super Irish Moss" as a coagulant because I normally "No Chill" my beers overnight and siphon them off the next day. These "coagulators" quickly reduce haze so that they clear in 24 hours. If you let a beer clear on it's own (without help) the beer will clear just fine, but more slowly. Since I siphon the next day I need all the help I can get!
So in all actuality "I do clarify dark beers" but I use Irish moss to coagulate hot break, cold break, and hop matter. I don't try to have a "Clear Beer". I try to have a "Tasty Beer"
Why would you use clarifiers for dark beer? If you have a black beer it should be murky like the bottom of a swamp (Just not taste like it!) I use "Super Irish Moss" as a coagulant because I normally "No Chill" my beers overnight and siphon them off the next day. These "coagulators" quickly reduce haze so that they clear in 24 hours. If you let a beer clear on it's own (without help) the beer will clear just fine, but more slowly. Since I siphon the next day I need all the help I can get!
So in all actuality "I do clarify dark beers" but I use Irish moss to coagulate hot break, cold break, and hop matter. I don't try to have a "Clear Beer". I try to have a "Tasty Beer"
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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