- Reaction score
Beers a food, better quality raw materials usually means a better outcome I though. Not everything settles out. Poor milling and cloudy worts are an indicator of dissolved lipids from the husk, affecting head rentention and clarity. In bigger brewhouses excess proteins, again dissolved, bind filters and again clarity in the short and long term (colloidal stability) ... list goes on ...Liam_snorkel said:Sorry if this derails the thread but I'm a relative noob and I'm honestly interested in how clarity = quality in this instance.
If everything settles out during fermentation anyway, what are the negative/positive effects, other than more trub in the kettle (or fermenter)?
While not specifically about turbid wort, this thread got me thinking about the fermenting on hot break experiment.
EDIT: beaten to the punch by Bribie