Not something which I am contemplating, but the following issue has been raised by a fellow brewer. I'm interested whether anyone has come across it or has any thoughts on it.
This is something I've been curious about for a while and if someone like mhb might be able to put me straight.
There's a bunch of proteins we try and leave behind in the tun, using step mashing, recirculation and letting grain bed settling. Yes: I realise a lot of brewers single infusion, don't recirculate and sparge/drain immediately.
Is there an argument for or against using a fining like carrageegan to drop out proteins in the mash? Tried to search for mash finings and various other bits, got nothing relevant. I figure if it's worthwhile, it's probably been tried, proved and documented but if so : I'm interested in why it's not useful.
Love pondering, love learning.
This is something I've been curious about for a while and if someone like mhb might be able to put me straight.
There's a bunch of proteins we try and leave behind in the tun, using step mashing, recirculation and letting grain bed settling. Yes: I realise a lot of brewers single infusion, don't recirculate and sparge/drain immediately.
Is there an argument for or against using a fining like carrageegan to drop out proteins in the mash? Tried to search for mash finings and various other bits, got nothing relevant. I figure if it's worthwhile, it's probably been tried, proved and documented but if so : I'm interested in why it's not useful.
Love pondering, love learning.