Steve,steve_flack wrote:Barley Bottom - it's also called protafloc
are protofloc tablets and whirlfloc tablets identical? If so, how did the two different names come about? Are they the same thing but produced by different firms?
Irish Moss
-
Vossy1
There does appear to be some confusion about the correct use of protafloc.
Everywhere I've seen it mentioned it seems to have attributed the same addition time as Irish Moss....how, I don't know.
this is an exert from the protafloc data sheet which quite clearly shows that it should be added for the last 10 minutes of the boil and no earlier.
If added earlier the extra boiling may actually reverse some of it's fining effect
Everywhere I've seen it mentioned it seems to have attributed the same addition time as Irish Moss....how, I don't know.
this is an exert from the protafloc data sheet which quite clearly shows that it should be added for the last 10 minutes of the boil and no earlier.
If added earlier the extra boiling may actually reverse some of it's fining effect
Whirlfoc is Irish moss based, and it's the carrageenan in it that acts as a coagulant. I understand protafloc to be of similar formulation.
(b) Where to add the product
The product should be added directly to the kettle towards the end of the wort boil. As it is a semi-refined grade of carrageenan, it requires a period of boiling during which to disperse. The product should be added 10 minutes from the end of the boil; it is not sufficient to make the addition then allow the kettle to stand. Equally, adding the product any earlier in the boil will cause excessive degradation of the carrageenan and reduced fining performance.
-
Bru4u
I found this in BYO.
Irish Moss- carrageen, used in boil, add 1 tsp during last 15 min, works best on protein.
Whirlfloc- irish moss + purified carageen, used in boil, add 1 tablet with last 10 min boil, works best on protein.
Chill Guard- Silica gel, used in fementer, disolve 1/2 tsp in hot water (do not boil) and add to beer, wait a few days then rack, works best on protein.
Gelatine- collagen, derived from hoofed animals, used in fementer, use as chill guard only 1 tps, best on protein and polyphenois.
Isinglass- collagen derived from fish swim bladders, used in femanter, disolve 1/2 tsp instant isinglass into 1 cup of hoy water (do not boil), mix and whisk, stand for 15 min, whisk again and add to beer, wait 4 days then rack, best on suspended yeast, protein and polyphenois.
Patience- time and cold temperature, secondary fermenter, hold beer at 0-3 deg C for at least a week, best on suspended yeast and protein.
polyclar- polyvinylpolpyrrolidone (PVPP), used in fementer, mix 2 tbs (5g) in 1 cup of warm water and gently stir in to beer, stand a few days and rack, best on polyphenois.
there is a large artical in this issue but fecked if I'm typing the whole lot.
hope this is of some use to ya all.
Bru
Irish Moss- carrageen, used in boil, add 1 tsp during last 15 min, works best on protein.
Whirlfloc- irish moss + purified carageen, used in boil, add 1 tablet with last 10 min boil, works best on protein.
Chill Guard- Silica gel, used in fementer, disolve 1/2 tsp in hot water (do not boil) and add to beer, wait a few days then rack, works best on protein.
Gelatine- collagen, derived from hoofed animals, used in fementer, use as chill guard only 1 tps, best on protein and polyphenois.
Isinglass- collagen derived from fish swim bladders, used in femanter, disolve 1/2 tsp instant isinglass into 1 cup of hoy water (do not boil), mix and whisk, stand for 15 min, whisk again and add to beer, wait 4 days then rack, best on suspended yeast, protein and polyphenois.
Patience- time and cold temperature, secondary fermenter, hold beer at 0-3 deg C for at least a week, best on suspended yeast and protein.
polyclar- polyvinylpolpyrrolidone (PVPP), used in fementer, mix 2 tbs (5g) in 1 cup of warm water and gently stir in to beer, stand a few days and rack, best on polyphenois.
there is a large artical in this issue but fecked if I'm typing the whole lot.
hope this is of some use to ya all.
Bru