I've made several different brews now, and only one of the recipes called for Irish Moss. Since I only used 1 tsp, I have TONS of it left. Do you use it in other brews, or only when called for?
Lorena
Lorena
Irish Moss
- Thread starter Yooper
- Start date
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I bought a small bag for an IPA, I'll probably use it on everything other than stouts and porters (or anything that WANTS to be cloudy). Doesn't seem like it adds or subtracts any flavor, and it makes things a little clearer, so why not? I probably won't buy more when I run out unless the recipe call for it, but it just seems like one of those things to use if you have, to not sweat if you don't.
God Emporer BillyBrew
Well-Known Member
All it does is clear things up. Some people are into making those nice, clear beers and some don't care. Personally, I go ahead and throw it in unless it's a wheat. It's easy and I already have it, so why not.
Almost every recipe in Beer Captured has it as an ingredient.
Almost every recipe in Beer Captured has it as an ingredient.
mysterio
Well-Known Member
It helps prevent chill haze, although don't be tempted to overuse it - it can pull out too many head-building proteins.
Reverend JC
2500 gallons year to date
My LHBS guy told me that unless it is a wheat or something similar he would recommend putting a bit of the Moss in every beer, i laughed at him and said "sure you do, I guess i will but a jar of it." Damn he is a good salesman.
OP
OP
So, would you use 1 tsp in most beers? I don't make wheat beers (well, made 1) or lagers yet.
Lorena
Lorena
Axegod
Well-Known Member
Question: Does this stuff ever go bad?
...its usually pkged in a bag at the LHBS without a date.
Cheers.
...its usually pkged in a bag at the LHBS without a date.
Cheers.
uwmgdman
Well-Known Member
It's dehydrated seaweed, so I'd doubt it....I think it smells like fishfood
1 tsp is the usual amount I see.......like others have said, a little more/less is fine, just probably don't want to go nuts with it, I use 1 tsp.
1 tsp is the usual amount I see.......like others have said, a little more/less is fine, just probably don't want to go nuts with it, I use 1 tsp.
homebrewer_99
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What they said...1 tsp...everything except Weizens.
I keep mine in a jar in the fridge. I have 1 jar left and it's over 2 years old and still good.
I keep mine in a jar in the fridge. I have 1 jar left and it's over 2 years old and still good.
Reverend JC
2500 gallons year to date
I usually get it in a plastic babyfood jar looking deal. I tend to only use about a teaspoon or a bit less. you dont need a whole lot of it.
It helps coagulate the cold break. .5 to 1.5 tsp is the norm for a 5 gal batch.
It shoud be added 15 can before end of boil. Some people mix it with hot water first then add to boil.
I've never heard of it pulling out to much protien.
It shoud be added 15 can before end of boil. Some people mix it with hot water first then add to boil.
I've never heard of it pulling out to much protien.
homebrewer_99 said:
Even stouts?
Reverend JC
2500 gallons year to date
I think Stouts and Porters are the exception, but i was told to just get into the habit of using it with everything, it can not hurt, so i do.
D*Bo
Well-Known Member
When do you add it if you are steeping for 10 min before chilling?
you add Irish moss 15 minutes before flameout. It will not effect your hops.
It needs to disolve, thus must be boiled.
It needs to disolve, thus must be boiled.
Big-Ben-87
Member
do you put this in during the brewing part of the process or during conditioning?
magno
Sound Level Technician
Denny's Brew (and I) use irish moss 15 min before flameout. In other words, at the tail end of the boil.
Like the Reverand JC, I dont bother when brewing darker beers.
- magno
Like the Reverand JC, I dont bother when brewing darker beers.
- magno
sirsloop
Well-Known Member
I got a kit with "irish moss" but it was a white pellet. I tossed the thing in a box and used the normal flakey stuff im used to. Ever see that mysterious white pellet irish moss?
magno
Sound Level Technician
The irish moss I use comes in a white pellet.
It's called Whirlfloc.
