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Old 01-06-2012, 05:56 PM   #1
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Default How to use Irish Moss

Hey all, I'm going to be using irish moss for the first time this weekend - in cheesefood's caralem cream ale recipe. I'm just having a couple of questions:

1. Do I need to rehydrate it or do I just take the dry irish moss out of the bag and throw it in the boil at the recommended time?
2. Should I strain it out or just leave it in the fermenting bucket?

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Old 01-06-2012, 06:01 PM   #2
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I believe you just throw it in during the last 15-20 minutes of the boil. I don't think it's worth straining out as it will fall to the bottom of the fermenter. At least this is what I've been told in the past.

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Old 01-06-2012, 08:40 PM   #3
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easy enough. Thanks!

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Old 01-06-2012, 09:09 PM   #4
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Last 20 minutes of the boil for me, never had a problem.

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Old 01-06-2012, 09:56 PM   #5
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I listened to a pod cast about this. The podcats from Basic Brewing Radio so to add the IM to 1/2 cup of warm water for a few minutes and then add to your boil kettle with 15-20 minutes to go. You do NOT want to add more than the recommended amount for 5 gallons. It will be a waste of IM and possibly affect your beer in a negative way.

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Old 01-06-2012, 10:00 PM   #6
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I heard of people adding it in the secondary, is it plausible to do that without it affecting your beer in a negative way?

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Old 01-07-2012, 12:37 AM   #7
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I never heard adding to warm water, I just chuck it in with 20 minutes left. I'll give the warm water technique a shot this weekend.

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Old 01-07-2012, 12:50 AM   #8
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I'm not sure adding to secondary will do much either way. From what I understand about Irish miss is it needs to be boiled for a few minutes to work as a kettle fining. If you are looking for a clarifying agent, gelatin works very well in secondary or kegs as a fining post fermentation.

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Old 01-07-2012, 01:29 AM   #9
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Whirlfoc.....

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Old 01-07-2012, 01:32 AM   #10
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How much Irish moss do you usually add to 5 gallon batch?

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