Since the thread started many things have changed. But the last change was the Irish moss which definitely is responsible for creating the Grey Brain. I know, from reading, the Grey Brain are the proteins with cause chill haze. I really think I was trying so hard to get as much wort in my fermenter, I was sucking in a lot of these proteins. So much so, the proteins were presenting an off flavor which I could detect and only got worse the longer the beer conditioned.
Just stirring to create the whirlpool, no splashing.
I use finings at the end of the boil, either irish moss or whirlfloc but I donât think trub in the fermenter is an issue. As a matter of fact many brewers believe the proteins are good for yeast production. I frequently drain my kettle straight through a plate chiller and into the fermenter taking a good bit of the trub along for the ride after using irish moss or whirlfloc. I only whirlpool when Iâm adding post flame out hops and even then Iâm not really careful about leaving trub behind. If the rest of your process is good that stuff will settle out in the fermenter. If I bottled I may have to take a little more care to present the final product I want but itâs never been an issue with kegging but it wonât cause off flavors.
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I agree with @dannyboy58 I usually dump most, if not all, of the âbrainâ into my fermenter. Mine isnt grey though⌠I also use hop bags during the boil so I dont worry about my wort sitting on hop debris.
I agree. I only add a 1/4 tablet of the whirlflock per 5 gallons as that is what I was taught. Maybe if you stuck the whole tablet in a smaller volume.
Chill haze is not the same thing unless your âbrainâ is forming in the bottle or during cold crash.
The only real chill haze issue I have ever had is with a âno boilâ brew
I never use soap. I boil water and star san. I use spring water. Things turn out fine. Used soap once.
