fsinger

Recipes 

I've finally gotten good brew by using partial mash brewing - with good fresh grains steeped for 20-30 minutes before adding DME and various hops.

Getting started with fresh and properly steeped grain has given my brew the "body" I needed to make it just the way I wanted (along with fresh leaf hops).

This weekend I'm trying a new recipe, the Ale version of a Czech Pilsner. Uses light DME, 8oz of grains, etc., but calls for 1 tsp of Irish Moss @ 45 minutes into the boil. I've never used Irish moss before, so reading the label on the moss pack I find that it "clears proteins in beer wort".

Aren't these "proteins" the thing that gives beer it's body or "thickness"?? Unless I hear differently from some of you guys, I'm not going to use it, just in case it gives me a thin, watery brew. Am I wrong here???

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Fred - Brewing in Bothell

Swervo Maneuver

Recipes 

I may be wrong, but what I've read sez protiens cause chill haze and other minor annoyances.

Seems to me dextrins and other such unfermentable sugars lend body to a beer. I do not believe protiens contribute much to body.

So, since you are brewing a Czech Ale, I might go ahead and use the moss. You'll likely be more pleased if your brew stays clear when you chill it.

And these kinds of brew typically are light bodied, so there you go.

Good luck, either way I hope it's delicious.

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How to build a Death Robot:
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You're all set!

homebrewer_99

Recipes 

If you want clarity use Irish Moss in the boil, 2 teaspoons.

If you want more body to your light beers add Malto-Dextrine to your wort. I recommend 2-4 oz. Four does a really good job. I would not add any more than that. It will get thick tasting.

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HB Bill

neldor19

Recipes 

Irish Moss helps the coagulation and precipitation of proteins that cause haze.It has nothing to do with the body of your beer.It can only do good Rehydrate 2 tsp in a bit of warm water and add it to your boil for the last 15 minutes.If boiled any longer than 15 min youll start to lose the effects of the Irish moss.
Good Luck!

uglygoat

Recipes 

never used irish moss before.

i rack the wort after it's cooled to a clean carboy. let it sit for a few hours... it settles out. i then rack it atop the the yeast slurry and blamo! instant fermentation sans the trub

i tend to drink my ales at cellar temp so i don't see too much haze, but i'd not care if i did

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92greenyj

Recipes 

I've used irish moss on every batch i've made. i always add a teaspoon or so of the stuff for the last fifteen minutes of the boil.

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In Primary:


In Secondary:


On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

homebrewer_99

Recipes 

It is a waste if you use it for your Hefe Weizen...

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HB Bill

fsinger

Recipes 

So maybe I was wrong, and yes, I do want a clear final product since it will be very light. Thanks for the response.

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Fred - Brewing in Bothell

fsinger

Recipes 

Thank you all for the help. I'm going to use some irish moss during the last 15 minutes of the boil, which seems to be the agreed upon action. The brew is not a wheat beer, so I would like it clear but without losing body. If the moss has nothing to do with body, then I should be happy.

I also have new fermenter that has a spigot on the bottom to pull off the lees every day if I want to go to the trouble. I'll post a question about the fermenter in another sections.

Thanks again!

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Fred - Brewing in Bothell

DeRoux's Broux

Recipes 

i've never used irish moss or gelatin to clear my brews. i have an amber ale on tap right now that is as clear as can be. i've never had a chill haze problem. of course, i have my first lager beer lagering, so we'll see? come to think of it, my HBS has never recommend it either? a full wort boil will help for sure, maybe a little whirlpooling while chilling (avoid splashing!), rack carefully not to allow sediment to transfer, and maybe cold "condition" for 10 days before you bottle (if you have that capability and room). POOF! CLEAR BEER!

cheers!
DeRoux's Broux