clearing a UJSM with egg whites???
Posted: Wed Feb 13, 2008 1:53 pm
Hello shiners. Question for you all. I need to clear my wash and on the front of keeping cheap I wanted to just use a couple of egg whites. I don't really have the time to let it settle . . . . . . . . . . . . well, ok. I just don't WANT to wait for it to settle. It's like Christmas waiting to see how it will turn out. So I know that the best overall method would be the factor of time.
Without patiently waiting
I am going to use the egg white. I just wonder about a few things.
1. I guess the egg soaks to the bottom and clears the yeast on the way down. So how do you not get them into your boiler? I know there isn't much of a chance of it getting into the column, but what about smell and taste?
2. Will that mess up my sour mash making? It makes sense to try and remove the egg if doing the UJSM. Don't want an egg-splosion!!
But seriously, if I clear with the egg, should I just not use the remaining yeast in the next wash and just use the backset for the UJSM?
Thanks for your help on this one fellas.
Without patiently waiting
I am going to use the egg white. I just wonder about a few things. 1. I guess the egg soaks to the bottom and clears the yeast on the way down. So how do you not get them into your boiler? I know there isn't much of a chance of it getting into the column, but what about smell and taste?
2. Will that mess up my sour mash making? It makes sense to try and remove the egg if doing the UJSM. Don't want an egg-splosion!!
But seriously, if I clear with the egg, should I just not use the remaining yeast in the next wash and just use the backset for the UJSM?
Thanks for your help on this one fellas.