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I was told the Spanish Moss would help clear it
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Sure it wasn't Irish moss? never heard of Spanish moss used in a brew?
I did full grain brews for years, the went back to partial mash brews.. i.e. using an extract like DME or a high quality liquid like Alexanders, for half the kettle, and whole grains for flavor color etc... Again I went back to partials because of the reduced footprint... The 10 gal RIMS i made had to be used out side, and 10 gallons is a lot of beer to bottle. So I now do 5 gal partials in my kitchen..
I used to have a link to a calculator where you can convert full grain recipes into partials and vice versa.. I'll see if I can find it..