I've tried Irish Moss and superkleer and isinglass. I popped a Protofloc tablet into a batch yesterday.
To date the only really effective agents I found to clear beer are patience and gravity.
If your beer is around 4% and you only ever drink beer as long as you're not falling down drunk I've always thought that putting on weight would be the biggest health risk.
Everyone I've known or seen on TV with a drink problem seems to drink wine and spirits.
Sorry to revive an old thread but I've been trying to cask my beer and not getting it right! A couple of things are going wrong so hopefully someone wiser than me can help.
Firstly, I fill the cask to just below the Shive at what ever the ambient temperature is. I don't have anything to...
This time of year as soon as it's out the fermenter it will cool to around 10C in a day or too I guess.
Before bottling I used the classic homebrew pressure barrels and I always used to make a point of keeping them at at least 18C whilst the
beer was clearing. Sounds like this was misplaced...
I'm planning on using brupacks dried issinglass which it says to make up 24hrs before
So I have my 10 gallons of beer. Which will be at around 22C
I add priming sugar and isinglass (made up the previous day) to it while it's still in the fermentor and mix it all in.
I then fill up my pin and...
Thanks that's really helpful. How does it come to condition in a week? If I put it in the bottle I leave it for a month at room temperature. If a pub brings it down to 12C doesn't that stop the ferementation and make the beer flat? Getting my beer into a pub is where I want to get to...