Fat Guy Brewing
Well-Known Member
I am trying to get clearer beer and have been using irish moss at the end of the boil with extract recipes. I have an IC and usually get to pitching temps in 20-30 minutes. I may try adding some ice to the sink to help as well. My question is, does the irish moss do its job in the wort before going into the fermenter or does it need to be in the fermenter? I pour my wort through a strainer before it goes into the fermenter so I catch the irish moss, hops, etc. After bottle aging at room temperature my beer is crystal clear. Then after going to the frig it has a bad case of chill haze. I am wondering now if I should not strain the wort before going into the fermenter and let the irish moss go into the fermenter? Would that help the clarifying?
By the way, is 1 tsp. of irish moss a teaspoon or tablespoon? I can never figure that out what a tsp is in recipes or cook books.
By the way, is 1 tsp. of irish moss a teaspoon or tablespoon? I can never figure that out what a tsp is in recipes or cook books.