HawaiianBrew
Active Member
Just got some Irish moss in. Has anyone ever used Irish moss to help clear there brew? Any suggestions on using it?
Add it in the boil at the last ten to fifteen minutes. It helps with cold break. I use it in every brew.
I have never used Irish moss before but I decided to give it a try. On the packet it says to preheat water and let soak for about 30 minutes before pitching. Is this right, or should I just ad the half teaspoon to the wort 15 minutes to flame out?
I add my WhirlFloc at flameout.
When you use it the first time your wort is going to looking really strange as opposed to what you may be used to. The Irish moss as I understand groups proteins together. This is what clears it in the end but also makes it look like you have huge chunks of stuff floating around. It reminds me of Chinese egg drop soup. I say this so you don't get nervous and think you ruined it. It will be clear after a few weeks.
I've always used it in the last fifteen minutes of the boil. I rarely have beers that don't clear nicely.
I want to try irish moss or some other fining agent to clarify the beer but am concerned as to whether or not there will be enough yeast left to make good carbonation after I add the priming sugar for bottling.
Has anyone had any issues with irish moss or other fining additives inhibiting bottle carbonation?
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