Should I strain out the Irish Moss?

[neuron555]

I apologize if this has been covered, but I couldn't find the answer I was looking for. I usually add Irish Moss in the last 15 minutes of the boil. When I transfer to the fermenter, I often pour it through a strainer to get more of the gunk out. What ends up in the strainer looks like most of the moss. Have I gotten the benefit of precipitating the proteins at that point, or am I defeating the purpose by not keeping it in the fermenter?

 

[Dark_Ale]

Strain em out

 

[Blender]

You are not hurting anything. How much Irish Moss do you use because I'm thinking what you are seeing is hops.

 

[blacklab]

Don't worry about it. Gravity will pull all of the trub/moss/whatever out of suspension, and you'll leave it behind when you rack to secondary. It also will not disturb the fermentation process. IMHO, straining them out is a waste of time and energy.

 

[neuron555]

I usually add about a tablespoon, but that's dried, so by the time it's boiled the volume is bigger. It looks like seaweed, and I use hop pellets.

 

[Yooper]

I haven't used it in a while, but I remember using 1 tsp IM per 5 gallon batch. I'd put that in some warm water and let it rehydrate, then put it in the boil with 10-15 minutes left. I think a tablespoon is overkill, but it won't hurt anything.

(I use whirlfloc now- it's much better!)

 

[brewt00l]

I usually add about a tablespoon, but that's dried, so by the time it's boiled the volume is bigger. It looks like seaweed, and I use hop pellets.

FWIW, I use about half to 3/4 of a teaspoon of irish moss in my AG brews.

 

[ohiobrewtus]

1 tsp. per 5 gallons is all I add, and it seems to do the job well.

 

[tdavisii]

I use irish moss on occasion. I think it helps a lot. I dont think that irish moss or trub in your fermenter hurt your final outcome. In fact there are some books that say a small amount of trub improve your beer because it adds nutrients to your wort that help ferment your beer. Anyone agree or disagree?????