A month or so back, my cat decided to rip open my pack of irish moss and eat it.
Definately didn't settle out as well in the kettle - although (and i'm sure is completely unrelated) after fermentation and a week of CC, the trub had settled out so well (alot better than usual - and without any finings/gelatine) that I could tip the fermenter up to get the last bit of beer out and the trub stayed stuck together as a nice compact layer.
Not useless, i didn't say useless. And definately not without effect, not in any circumstance and certainly not in one like yours.I kettle no-chill, Thirsty and was wondering why, after 12+ hours of cooling in the kettle, whirlfloc and koppafloc and using none (by accident) can create such different break material results if they are both really useless for this kind of chilling?
Yeah sorry I should have explained my post a bit better, that's how I use it. I was just wondering what effects it had in the kettle as I truly don't know, I do know that it works mostly during fermentation.chefefect, Irish moss is used as kettle finings, meaning it is used at the end of your boil. I don't think there are any reasons to use it at any other time.
I would have to listen to it again my self. They had a scientist explain lab results (I'm not a scientist by a long shot) either in this pod cast or another on Irish moss and he went along the lines of it some how dropping the IBUs down when using it in, nothing huge but enough that if you where trying to hit the IBU ceiling you wouldn't want to use it.I haven't listened to the podcast but can you indicate how they suggest whirlfoc at 10 mins will affect IBU (from additions 60 and onwards)?
Ok dude. I thought this was a forum. :huh:I'd really love to see a further explanation and some extra evidence for what one bloke says on a radio show before I give it any credence when it comes to adjusting my recipes.
Whirlfoc strips IBU? Maybe it does.
Noticeably in my wort?
I'm not convinced.