Fermentation & Irish Moss

Hi, I've brewed a few times with a friend but more recently decided to do a couple of my own all-grain batches. I used Irish moss for the first time and put a couple tbsp's instead of 1 tsp. The foam (k-word?) looks pretty odd and there is quite a bit of sediment (wort was poured through a funnel with a filter too). Could this be due to the amount of Irish Moss used? Or could it just be a different yeast than I'm used to? Pictures should be attached.

That's how almost all of mine look (maybe not quite that clumpy). I use Wirflock tabs (same as Irish moss). Don't know if that's why though. The K word is Krausen (pronounced Kroy-zen).

looks good to me..

ThePearsonFam said:

That's how almost all of mine look (maybe not quite that clumpy). I use Wirflock tabs (same as Irish moss). Don't know if that's why though. The K word is Krausen (pronounced Kroy-zen).

Click to expand...

i'd say you mean whirlfloc. the krausen look has nothing to do with clearing chems. it's the yeast that does it (but i guess the chemicals might affect it a little). .

Thanks everyone...still getting used to everything, glad to know it's all good.

yes, whirlfloc. It's not really a clearing chemical tho.

"A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form."

Which, if you didn't get all the break material out during the pouring/siphoning, then it could build up on the krausen, as could trub if the ferment is strong enough.

If I didn't get all the irish moss out, could it change the taste/characteristics?

That is krausen. You are good to go. The whir floc will clear things up after fermentation has finished. Just give it 3-4 weeks and you will have great beer.