Hello all,
I am into my 10th 5-gallon batch of home brew. So far I have had very good to excellent results save for 2 of the 10.
My 2nd was an IPA brewed with a VERY outdated can of pre-hopped LME and it showed. It was drinkable but was a little off. My 4th was a Belgian Wit that frankly just did not turn out all that well. Perhaps a little too estery or just a little thin. Not sure. Thankfully I have had no infections as I am extremely sanitary.
I have brewed a very, verygood California Common, and a couple of quite good APA's, a good stout and a good Kolsch. I have repeated a couple of those.
I brew extract with steeping grains and my temp control is the whole fermenter in a water bath, wet t-shirt and ice bottle routine. I am able to keep ferm temps in the low to middle 60's this way but that is as good as I can do with this set-up.
I use no fining agents of any kind nor do I cold crash. I get very clear beer. Very clear. My fermentations last anywhere from 9-16 days before bottling.
So my question is this, and I am not being a smart ass, but why all the fuss over Irish Moss, gelatin and in particular cold-crashing? I simply do not see the need. If I am getting clear beer then why the bother?
I understand if one is dry-hopping or adding other post-primary stuff like fruit or whatnot then it would be needed but it seems like everybody cold crashes and even those that are able to ferment at lower temps then I can reach.
Like I said, not being a smart ass but I am just wondering.