Irish Moss

[Limey]

You could always try isingllass!

 

[Zambi]

dam..
I forgot to add irish moss todays brew, i always use it until now

Don't worry... It will take longer to clear, but it will still be beer

 

[Ward Chillington]

First..welcome Hman!

Second...what's the Irish Moss NOT doing for you specifically?

 

[Hman1962]

First..welcome Hman!

Second...what's the Irish Moss NOT doing for you specifically?

First..welcome Hman!

Second...what's the Irish Moss NOT doing for you specifically?

I don't think it is a case of not working as much as a question if I was using it correctly. I thought (and was) filtering it out when transferring the wort to my fermenter. I removed the filters for my last brew session, and it did get through.

 

[Mont Y. Märzen]

Thank you for your input! I just purchased a pH meter (getting delivered today) and plan on checking that going into, and coming out. And will research and start with the cold crashing.

Also check pH if you take occasional fermentation samples. The rule of thumb is generally if you get a stable gravity reading for 3 days, you are done, but *not* if pH is still dropping. Gravity might not budge, but if pH is falling, the yeast aren't finished partying and cleaning up. Give them time to stabilize pH as well.

Be sure to calibrate that meter at a minimum every brew or once per month. Any longer and you risk having errant readings. Use distilled or de-ionized water to rinse and pat dry between *every* reading. Give the meter 20–30 seconds to settle down and give a stable number. Of course, the closer you are to reference temp the better as even temp correction is still just a formula, not a real reading. You can get an HCl solution to keep the probe's sponge damp during storage. I also keep mine in my yeast fridge.

 

[Hman1962]

Also check pH if you take occasional fermentation samples. The rule of thumb is generally if you get a stable gravity reading for 3 days, you are done, but *not* if pH is still dropping. Gravity might not budge, but if pH is falling, the yeast aren't finished partying and cleaning up. Give them time to stabilize pH as well.

Be sure to calibrate that meter at a minimum every brew or once per month. Any longer and you risk having errant readings. Use distilled or de-ionized water to rinse and pat dry between *every* reading. Give the meter 20–30 seconds to settle down and give a stable number. Of course, the closer you are to reference temp the better as even temp correction is still just a formula, not a real reading. You can get an HCl solution to keep the probe's sponge damp during storage. I also keep mine in my yeast fridge.

Thank you for this information. The more everybody replies the more I’m learning. Thank you I will be checking pH as well as gravity from here on out.