Originally Posted by Elmer
Did you add whirlfloc @15 boil?
Or cold crash prior to bottling?
But really, who needs beer to be clear in order to drink?
I don't know if you are aware of this, but Irish moss has tested as a carcinogen. I avoid it at all costs.
I always use Brewer's Clarity (Clarity Ferm) as my clearing agent. It also makes the beer so low in gluten that it is gluten free by US government standards. My wife and I are both gluten sensitive. It is amazing how much difference it makes in how we feel the next day. Because of the size of the batches this time, I may have used slightly less of it than I should have.
I always cold crash, but after bottle conditioning. It is a favorite method.
I theorize that it is because of the sugar in the recipe that it has not cleared as well as I like. This is my first time with adjuncts. Also, the yeast has not compacted at the bottom of the bottle as well as prior batches this time, so there is a probability of dispersion on pouring. I plan to test this by leaving more in the bottle on the next pour and checking clarity then.
Both taste fine.