Irish Moss HELLLPP

[tim1088]

Hey guys I have been trying to make sure I am doing this right but I have a recipe for an Oktoberfest beer, and I just started my final 55 minute boil before transfering to the primary but I am planning on adding the Irish Moss with 10 minutes left. Is this correct? I saw that in another post but would like some reassurance.... Thanks and hopefully someone sees this soon

 

[Nurmey]

That is correct.

 

[homebrewer_99]

10-15 minutes will be fine.

If you are making a true O'fest brew you'll need to cold lager it all summer until September when it'll be ready.

 

[tim1088]

awesome thanks a lot guys... my first batch was a coopers IPA which I just finished bottling and then realized that I was supposed to add in 2.2 pounds of sugar in the beginning??? So I just had to redeem myself and this one seems to have some serious potential. We'll see how it goes.

 

[Yooper]

Actually, you'll find that most of us will tell you to NOT follow those directions with the sugar! Add dry malt extract in the beginning in place of the sugar, and your beer will be better for it! I don't use sugar in my beer, until it's bottling time.

 

[tim1088]

well I tasted it and it seems like something is missing but we'll see after it sits for the next 10 days or so... hopefully it will turn out well

 

[Jared311]

I usually put about a teaspoon in the last 15 minutes of the boil. Works great!

 

[Denny's Evil Concoctions]

5 to 15 is fine, but I read research last year that advised for maximum efficient use of Irish moss to add it at the last 5 minutes.

 

[solidghost]

my irish moss comes with an instruction - 45 minutes???
And that's what I did.

 

[Yooper]

Well, I think the instructions are the same as you read for hops. That is, you add it when the boil has gone on that long. So, at 45 minutes into the boil, you have 15 minutes left.

 

[redneckbeagle]

Maybe a stupid Question from a newbe!!!! Would straining work just as good?

 

[eddie]

Not really. Irish moss helps to coagulate some of the soluble proteins in the boiling wort which cause cloudiness in the final beer. The proteins will precipitate out on their own with an extended period of cold conditioning so Irish moss isn't really necessary but it helps to speed it along.