Traditional doesn't come into it. Much of my beer in the eighties, never made it to the keg or bottle. I had a special corner of one of the kitchen work surfaces which were reserved for my fermenters. During a late night playing cards, we'd dunk a half pint glass below the floating dry hops and strain it through our teeth., How much clearer do you want it?Me too.
Are we being too traditional in this modern world of pressure fermentation and dry hopping?
Agreed Clarity ferm ( same as clarex I think ) useful for chill haze prevention, I don't bother with it for dark or hazy beers.I try and do as much as possible pre-fermentation to guarantee clear beer.
Also used brewers clarex a couple of times which seems to work well for chill haze. Then use a nice flocculant yeast. No need for isinglass/gelatin then
Right, because you could never get a decent pint out of those replicators.I just use time to clear the beer and some refrigeration. I've been tempted to use Irish moss.
HOWEVER, if I have my Galaxy-Class starship available, I reroute power from the warp drive to the deflector dish where I invert the field and send tachyon bursts through the fermenter at three second intervals. It's a little expensive.
Time and coldness. I only use Irish moss if I am making a beer over 8% in case the yeast becomes prohibited. My beers start out hazy but become very clear after a while in the fridge.I still use Irish Moss 10mins before the end of the boil
Am I a bit in the dark ages?