Protafloc, irish moss or whirly stuff??? All grain attempt.

[jubby]

Back to brewing after 18 years and I feel like i have been in a time warp!

I have always used Mr Lines book for guidance in the past, but now there seems to be so many different brewing methods and ingredients etc and im'e confused with it all.

My question is: which one do i use to do the protein thingy, irish moss, protafloc or the whirl stuff. I have always used irish moss and been happy with the results, but then i don't know any different. Is the other stuff better?

Having made a few kits and Mr Lines ESB to ease myself back into it, I am attempting to gather enough information on the more modern techniques to make an all grain brew ( Adnams suffolk strong ale) So any tried and tested tips would be appreciated. I know there will be those of you which recommend getting stuck in and having a go and I can appreciate that, but I want to get it right. I have all the gear which has been dusted down and cleaned: 10 gallon old copper burco, 5 gallon bruheat, chiller etc etc.

I have read the links to tips and procedures at the top right of the page which are a great help.

[MightyMouth]

I think Irishmoss Protafloc and whirlfloc are much the same thing. Use whats cheapest I would say.

[BarnsleyBrewer]

Welcome back to brewing buddy!!
I'm the same as you, started back in January after a long break.
You should also try the grains and hops from BarleyBottom, best stuff I've ever had to brew with, also try the Safale S-04 yeast too.

http://www.barleybottom.com/id9.html
John

[MightyMouth]

I can second the barley bottom recommendation.

[Gurgeh]

whirlfloc is the most powerful of the three, IMHO.

I believe it is tabulated protofloc, but doesn't need any prep before use. just bung a tablet in with 10 mins of boil to go. it will fizz away and when your boil is over the protein will look like a snow storm in your lovely clear wort.

best bet is to see what barleybottom has and get some of that

[prodigal2]

When it comes to getting a clear beers go with what works, if you can get a clear beer with Irish moss, then that is great.
And Dave Line still has great recipes just take into account that he was unrealistic about efficiency(to high), and AA% and hop utilization was not fully understood. Once you correct for, this his recipes are still fantastic. And his method is still sound to make a good beer.

[jubby]

Thanks for the advice so far guys, it's much appreciated.
Barnsley Brewer, thanks for the tip but i have checked out barleybottoms site. Lots of good stuff!
And thanks Prodigal 2 for the advice on amending Mr Lines procedures. I clearly have alot to re-learn. 18 years ago there was no internet so Mr Line was all I had. Nothing wrong with that, but as you point out, things have changed.

[jubby]

I was leaning slightly towards the whirlfloc.

I also use gelatin for clearing, will this not compensate for any inefficiency of the irish moss? I ask this because I have used irish moss in my most recent Fullers ESB which is in a polypin secondary with an airlock, so I can't see how clear it is.

On the subject of the ESB if you read this Daab, I notice you used Maris Otter extract. I used diastatic as recommended by Mr Line, will that be ok?

[jubby]

Thanks Daab. I know I am deviating slightly on this thread, but why did Mr Line use diastatic? I thought it was because of the crystal malt.

[Gurgeh]

follow the link in my signature and find out about the CBA get-together in Cambridge tomorrow (3/5/8)

[jubby]

Thats very tempting Gurgeh, and may I say, an excellent choice of pub to start in. Unfortunately I am working so I will be unable to attend. Thank you for the invite though.

Daab thanks for that info. I won't lose any sleep over the reasons for diastatic malt, especially if the beer tastes good.