I know this subject must be explained really well somewhere, but I just brewed a Blonde ale using partial mash method and it turned out hazy. When I cooled the wort I noticed that the bottom half of the wort was cloudy but I poured it all in the fermenter anyways.
In order to clarify the beer, should I have used Irish moss and not have poured the cloudy half of my wort in?
Or would a protein rest help with eliminating the haze?
Any advice would be greatly appreciated.
In order to clarify the beer, should I have used Irish moss and not have poured the cloudy half of my wort in?
Or would a protein rest help with eliminating the haze?
Any advice would be greatly appreciated.