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Old 12-13-2007, 08:23 PM   #1
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Default Irish Moss

I have never used any additives to any of my recipes. But was thinking about using some Irish moss. It is listed in the clarifiers in the supply catalog.

I was wondering exactly what it does?
Does it have any cons to using it?
Do any of you use it or have you (with luck or bad results)?

Any help would be greatly appreciated.

Thank you

BMW


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Old 12-13-2007, 08:26 PM   #2
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Yeah, it's basically a clarifier. It will bind to some bigger stuff in your beer and precipitate it out. Basically use 1tsp. per 5gl batch 10-15 minutes to the end of boil and that's it. I've never noticed any off-flavor or anything like that from it. I really does seem to help clear the beer faster. If you don't want to use it you can simply substitute time for it. Condition a beer long enough and it will clear up.


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Old 12-13-2007, 08:27 PM   #3
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I use it on every batch. It helps to precipitate proteins in the boil so you get a clearer beer.

No bad experiences for me; no cons that I can think of either.
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Old 12-13-2007, 08:28 PM   #4
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Helps clarify your final product. I've brewed the same beers with and without it and it does seem to work with no noticeable effect on taste. No cons that I'm aware of...
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Old 12-13-2007, 08:28 PM   #5
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Did my first batch without, did my second batch with it. The second batch is noticeably clearer.
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Old 12-13-2007, 08:29 PM   #6
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Also, it's about as cheap as sawdust.
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Old 12-13-2007, 08:33 PM   #7
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It's an emulsifier, which helps with the formation and settling of hot & cold break material, leading to a clearer final product. I use it (or Whirfloc) in most every batch, and believe it helps. It's normally added during the last fifteen minutes or so of the boil. Most say to rehydrate it first, in a bit of water.

It's very cheap, and certainly won't hurt your beer. About the only downside I can see, is that it violates Reinheitsgebot...but unless you're a German commercial brewer, who cares!
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Old 12-13-2007, 09:06 PM   #8
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Thanks for the input I appreciate it
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Old 12-13-2007, 09:26 PM   #9
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Quote:
Originally Posted by BlindLemonLars
It's an emulsifier, which helps with the formation and settling of hot & cold break material, leading to a clearer final product. I use it (or Whirfloc) in most every batch, and believe it helps. It's normally added during the last fifteen minutes or so of the boil. Most say to rehydrate it first, in a bit of water.

It's very cheap, and certainly won't hurt your beer. About the only downside I can see, is that it violates Reinheitsgebot...but unless you're a German commercial brewer, who cares!
Not trying to be picky but it's actually a flocculant... an emulsifier would not help.
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Old 12-13-2007, 10:06 PM   #10
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Quote:
Originally Posted by Nate
Not trying to be picky but it's actually a flocculant... an emulsifier would not help.
I'm no scientist, but it seems to me it does act as one, by binding proteins and other materials together, which then drop out of suspension. It's certainly used as an emulsifier in other applications, such as food and cosmetics.

Palmer seems to think it is:

Irish Moss - An emulsifying agent, Irish moss promotes break material formation and precipitation during the boil and upon cooling.


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