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Old 10-17-2007, 02:40 PM   #1
Donasay
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Default Proper Use of Irish Moss for Extract

I am did a partial mash porter, about 4 pounds of grain and 6 pounds of extract for a five gallon boil. I used irish moss to clear up the beer, and remove some bad stuff left behind from the grain. I am having a problem in that I don't know if it is proper to use irish moss as a clarifying agent, as this is a mostly extract beer.

I remember hearing somewhere (probably here) that you are not supposed to use irish moss when using extract, as it binds some protiens in the extract. But I want to take out the haze causing agents from the grain. Should I use less Irish moss, or not use it at all?

I know using Irish Moss is important to get a clear all grain brew, and I use it when I brew all grain, but I don't know how to look at it when it is a combination of grain and extract.

Any help would be helpful...

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Old 10-17-2007, 03:19 PM   #2
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Iv'e used Isrish Moss in a couple of my all extract brews in the past. My HBS guy recomended it and even the clone books call for it. Never had a problem.

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Old 10-17-2007, 03:53 PM   #3
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never heard that before. I have always used IM for all my extract brews. Fear not and RDWHAHB! Use IM in all your beers it wont hurt anything!

Cheers,

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Old 10-17-2007, 04:49 PM   #4
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Being AG, I almost always use moss, but if ever in doubt, remember Time clears all beers.

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Old 10-17-2007, 09:58 PM   #5
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Put some rice in it to clear it up. That's what Anheuser-Bucsh does

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Old 10-22-2007, 05:14 PM   #6
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I use gelatin along with IM. I put a packet of Knox brand in the primary

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Old 10-22-2007, 06:38 PM   #7
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Quote:
I know using Irish Moss is important to get a clear all grain brew, and I use it when I brew all grain, but I don't know how to look at it when it is a combination of grain and extract.
Irish moss is sometimes referred to as kettle finings, the proper way to use it is to rehydrate it in a little warm water then add it to the kettle/boiler 10 mins before you remove the heat. It helps coagulate proteins and secure the hot break ie prevents proteins that have precipitated out during the break from going back into solution.
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Old 10-22-2007, 07:29 PM   #8
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I do extract, PM and AG. The only time I don't use Irish moss is when I forget it.

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Old 10-23-2007, 03:00 AM   #9
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What about in a hefe? I make wheats about every third brew. Do you use IM in those as well or would it be a waste?

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Old 10-23-2007, 09:23 AM   #10
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yes, a complete waste

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