Irish moss; why?

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gallagherman

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I brewed an american PA last weekend and decided to use irish moss. I understand how to use it correctly, and I understand how it removes some proteins from the wort you might not want. What kind of clarifying power does it have? this is only my second brew and the last batch was quite hazy at the serving temp. Will these beers be considerably clearer? Does it also remove off flavors?
 
By binding proteins, Irish moss helps prevent chill haze. It doesn't change the flavor.

Another source of haze is starch. Some specialty grains will leech starches when steeped.
 
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