Expert: John Snyder - 6/19/2006

Question
I only use light malt extract, I don't mash. Would there be much difference?  Also, what is Isinglass? My catalog lists about 5 fining agents (gelatin, irish moss, etc.), but that's all.

Thanks, -Jim S.
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Followup To

Question -
Hi!  I'm  back with another question!
I am quite the amateur home brewer - no expert - and I have this question for you today: Is there any advantage to brewing "double strength" then adding the rest of the water later? I did this in a small trial batch to get the yeast going faster. I wondered about adding at the 5 to 10 hour peak, or the 3 to 7 day lull, or when bottling. Is there an optimal time, or should I keep the final strength throughout?

Also, what fining agents work best for precipitating the yeast out in the final bottle stage?


Thanks,  -Jim S.  (I may not get your answer until after I return from vacation.)

Answer -
The only advantage is if fermenting capcity is limited.The water should be added at the end,just prior to bottling.It should be noted that water that is not a part of the mashing process,does alter the final beer flavor somewhat.

Isinglass works the best,for yeast compaction.It is also very gentle.Addition should be made at the end of fermentation,and beginning of the aging stage.

Answer
It wouldn't make that much differnce,but as i said add the water just prior to bottling.

Isinglass is a clear almost pure gelatin made from the collagen in the outer layer of the bladder from the Sturgeon fish.Go with gelatin from the catalog.Irsh Moss is used as an additive during the boiling process of the wort to precipitate certain proteins