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Old 03-01-2013, 06:02 PM   #1
jessej122
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Pretty new and have never used Irish moss before or know much about it brewing a IIPA thinkin about using for clearing any suggestions or tips? As always thank you and cheers



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Old 03-01-2013, 06:06 PM   #2
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Irish moss is a fining agent that helps the protein particles settle out as the beer ferments and ages which results in a clearer final product.

I find it works well if you add about 1.5 teaspoons per 5 gallons wort in the last 10 minutes of the boil.

Irish moss and then cold crashing my IPA's before dry hopping seems to work well.



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Old 03-01-2013, 06:12 PM   #3
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Same here, my container says 1 teaspoon at last 15 min of Boil. I use it all the time.

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Old 03-01-2013, 06:17 PM   #4
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I just ordered my stuff this morning to brew this month. I also got a 4oz jar of five star "super moss". It says on midwest that you add 1/4tsp the last 10 minutes of the boil. Must be pretty good at 8 bucks per 4oz jar,& 1/4tsp vs 1.5tsp of regular.
I also thought that after once again smelling a sweet malt smell upstairs when the room gets really warm tells me that my capper's bell must've gone south. So I ordered the super agata bench capper. So these two current batches will be clearer & properly carbed. I've gone through every other possible cause of low carbonation after 5-6 weeks at warm room temp.
Just thought I'd bring that up too. Strange how that bell can get stretched out,but not look like it. To me,clarity & good carbonation are like biscuits & gravy...

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Old 03-01-2013, 06:41 PM   #5
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I sprinkle half a teaspoon into the boil at the same time I drop in my immersion chiller to sterilize it, with 10 minutes left in the boil. I've never NOT done this, so I honestly can't say how much of a difference it makes, or whether it makes any difference at all. But my beers have been very clear by the end of it (I also cold crash and use gelatin), and it's pretty cheap insurance, so I keep doing it anyway.

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Old 03-01-2013, 06:49 PM   #6
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Yeah man,I'm coming to that myself. After my 1st partial mash,doing a finer crush for biab,& replacing the muslin grain sack with a 5G paint strainer bag,my beers got a lot harder to clarify by the natural means I was using.
Of course,It's been taking longer than 20 minutes to chill down to 70-ish lately for some reason. Cold top off water gets the wort down to 64-ish in the fermenter,so that's good. Still a good amount of chill haze,partly due to the fine,floury/silty stuff from the fine crush I think. It seems like it's able to leave more protiens in suspension that way. So I'm forced to try the super moss to get my beers clarity back to where it was naturally. I guess I should've figured it would happen eventually.
On the bright side,the yellow/gold light lager color on my Hopped & Confusedv1 is spot on. Just having the clarity issue.

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Old 03-01-2013, 07:11 PM   #7
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I've found I get better results from irish moss if I rehydrate it before tossing it in the kettle -- I just dip a little of my sparge water into a dish and sprinkle the irish moss into that. Let it sit until 15 min. left in the boil and in it goes.

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Old 03-01-2013, 09:20 PM   #8
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So I bought a plastic jar of this stuff and it is almost a solid block inside (like humidity had gotten to it and caused it to congeal). Has anyone else had this or is it bad?

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Old 03-01-2013, 09:37 PM   #9
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Hey guys,

I just did an extract with specialty grains and I noticed haze in my bottles, I am conditioning in my bottles just because I am still learning but anyways I found a link that might help us!

http://www.bertusbrewery.com/2012/02/how-to-fix-and-prevent-chill-haze.html

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Old 03-01-2013, 10:21 PM   #10
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Right now I don't have the ability to cold crash is that ok?



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