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Old 02-15-2007, 04:51 PM   #1
BarleyWater
 
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BYO's fat tire clone says to throw in the irsh moss for the last thirty minutes. Now from what I know about Irish Moss, it is just to help cold haze, and doesn't need to be in for more than 10 min. Couldn't I just throw it in with my 10 min hop addition, i don't want to end up with some funky moss flavor in my brew?


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Old 02-15-2007, 05:24 PM   #2
Whelk
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Some people put their moss in at 30 min, I've tried it and haven't tasted any mossy flavors. But I'm no expert, so I'm not totally sure if it makes a difference or not.


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Old 02-15-2007, 05:37 PM   #3
SteveM
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I've always been pretty haphazard about Irish Moss - sometimes I use it, sometimes I forget it, it seems to be pretty taste-neutral no matter what.

 
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Old 02-15-2007, 06:01 PM   #4
homebrewer_99
 
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Kind of like feeding 1 sardine to a whale...no effect...
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Old 02-15-2007, 08:40 PM   #5
abracadabra
 
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Quote:
Originally Posted by ilikestuff
BYO's fat tire clone says to throw in the irsh moss for the last thirty minutes. Now from what I know about Irish Moss, it is just to help cold haze, and doesn't need to be in for more than 10 min. Couldn't I just throw it in with my 10 min hop addition, i don't want to end up with some funky moss flavor in my brew?
carrageen; carragheen
[KEHR-ah-geen]
Also called Irish moss , carrageen is a stubby, purplish seaweed found along the west coast of Ireland, as well as North America's Atlantic coast. When dried, carrageen is used in cosmetics and medicines and is greatly valued as a thickening agent for foods such as puddings, ice cream and soups.

From what I read I don't believe it has much flavor to impart one way or the other
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Old 02-15-2007, 09:17 PM   #6
fshnne1
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my understanding is irish moos is just a clearing agent, almost all of my brew asked for it I never wassted my money to buy it and had no problems

 
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Old 02-15-2007, 09:23 PM   #7
zoebisch01
 
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Irish Moss needs to be boiled in order to activate it, most references say in the last 15 minutes of the boil. It won't add any flavor as homebrewer_99 says.

fwiw, you really don't need it unless you are doing something off the wall. Most beers that don't have fruit/veggie/etc added can usually clear on their own when cold conditioned for a good deal of time. I have used it, but typically only add it on beers that I want to assure come out crystal clear. I think all it really does though (aside from the aforementioned case) is expedite the clarifying process.


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