impaler: iron de havilland: As for arsenic, it had its heyday as a critical component in green dyes in the Victorian era. As far as I'm aware, lots of people were killed by it without building up a tolerance.I believe arsenic builds up in your system. Kind of the opposite of "building a tolerance."
impaler: Indeed. I didn't even think wine uses filtration, because it ages enough to let the yeast settle out.
Phaeon: Is Grangestone 18 year good? I bought some for a friend going through a divorce, but only so I could make a barely legal joke.
Tyrone Slothrop: Irish moss has arsenic?
Sultan Of Herf: Meh, beer is what the cretins drink. Beer is to booze what cigarettes are to aged hand rolled cigars./The Glenlivet & a Drew Estate Naturals please...
jgilb: I filter all of my beer by pouring it through old lace.
Vangor: Tyrone Slothrop: Irish moss has arsenic?I prefer whirlfloc. Irish moss does not seem to be as clarifying and requires extra effort. Allows me to avoid using a prechiller.
nocturnal001: I'm a rookie to homebrewing, but doesn't a nice cold break provide much of the clarifying needed? Maybe I've just been focusing on my lagers which I've been lagering for 2 plus months anyway, could be different for ales.
Vangor: nocturnal001: I'm a rookie to homebrewing, but doesn't a nice cold break provide much of the clarifying needed? Maybe I've just been focusing on my lagers which I've been lagering for 2 plus months anyway, could be different for ales.For lagers, the lower amount of malt and duration of fermentation will often produce far clearer beers without need for a kettle fining. And getting a fast cold break, under 10 minutes, is the vast majority of what is needed to remove haziness, but this is not likely without a few techniques and some equipment such as prechillers, whirlpool arms, or iced bottles. With only the wort chiller in and nothing further, I take just north 16 minutes, and with a half tab of whirlfloc I have never been dissatisfied with clarity.This has simply become customary for me, so use of fining isn't necessary except in one instance. When you wash and save a highly vigorous yeast (have had American Ale strains which devour through ~1.045 to ~1.001 in a few days), you want this as remaining proteins do not have enough time to settle into the trub.
Cerebral Knievel: Otherwise, a runaway ferment will jack the primary temp upwards of 90f making all types of trouble and funny flavors.
impaler: I use to have a fermentation fridge. Boy did I love the Kolsch yeast fermenting at about 60 degrees.Anyway, one time I tried to get a caramel taste by pulling off about a half gallon of wort and boiling it hard down to about a half gallon, and adding it to the boil. It didn't do much for taste, that I could detect, but it was one of the clearest beers I've ever made. The suspect it might be something to do with the massive hot break in the half gallon, but it might have been luck. Feel free to try it sometime.
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