Irish Moss

[Lucille's Daddy]

So, it seems that Irish Moss is derived from the seaweed Chondrus crispus.

It just so happens that I've got quite a bit of Gracilaria growing on my oyster farm.



They're both sometimes known as Irish Moss, but the first of the two is known to be used for home brewing.

They're both edible.

Anybody know why Chondrus is used, and not Gacilaria?

Trying to figure out if I have a free source of irish moss for brewing. Guess I could always try one in a brew, and go from there..

 

[shanecb]

Chondrus is used because it contains carrageenan. Carrageenan (and Irish Moss) has an overall negative charge, which attaches to positive-charged hot break proteins and causes them to fall out of suspension, basically.

I don't THINK gacilaria has these properties, so probably wouldn't really work the same.

Edit: Actually, maybe it does? "Red algae are red due to phycoerythrin. They contain the sulfated polysaccharide carrageenan in the amorphous sections of their cell walls"

 

[ESBrewer]

I just turned to Protafloc (purified. carrageenan), it was so much more effective than the stuff LHBS sold me as Irish Moss that IT IS hard to believe. Ok I had a bit better cooling system, too.

 

[Lucille's Daddy]

Sounds like there's only one way to find out. Thanks for the feedback.