Irish Moss!

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REptile1

Irish Moss!

Post by REptile1 » Sun Sep 30, 2007 10:42 pm

Ooopppssss, today as been a brew day amongst other things!! I am normally well organised but today all went at bit pear shaped! I managed to add the Irish Moss at the beging of the boil instead of 5mins from the end..DER :!: :!:
What effect will this have on my brew do you think :?: :?:
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mysterio

Post by mysterio » Sun Sep 30, 2007 10:49 pm

Probably won't have the clarifying effect that it would have when added at the end of the boil... I wouldn't worry about it though. Beer will normally clear on its own, things like irish moss only speed up the process.
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Vossy1

Post by Vossy1 » Mon Oct 01, 2007 12:15 am

I'm not sure about Irish Moss, but it is afterall the base ingredient in most other carageenan based kettle finings..

The point is, that other carageenan based kettle finings data sheets suggest an optimium addition time to the kettle, ie, protafloc add 10 minutes before stopping the boil. If it's added before this time the proteins will redissolve back into solution thus negating the fining property.
If this happens you may suffer from haze issues (don't go there :lol: ) but the brew will be perfectly fine...pardon the pun :lol:

So to sum up, just like mysty said...don't worry about it :wink:
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Dan

Post by Dan » Mon Oct 01, 2007 2:49 pm

the long boiling just denatures the carrageen, just add some more 15mins before the end if it happens again.
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johnmac
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Post by johnmac » Mon Oct 01, 2007 5:12 pm

I once forgot to add Irish Moss to a brew and it ended up clear.
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Aleman
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Post by Aleman » Mon Oct 01, 2007 6:24 pm

I just did the same thing :(

Finished the boil, turned the heat off, then realised that I hadn't put the protofloc in DUH! Couldn't be arsed looking for it, so I grabbed the free sample of 2 whirlfloc tablets sent to me by Patsy @ Hop and Grape, One in each kettle, Fizzed away, Sorted. Nice looking break too, even at 1/2 the recommended dose.

Due to my cock ups I bet a lot of that break made its way into the kettle. Argh!
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Dan

Post by Dan » Mon Oct 01, 2007 7:33 pm

as far as i understood. You only boil to disolve the carrageen. the more refined the product the less boiling is required. a good hot steep might serve as well
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Aleman
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Post by Aleman » Mon Oct 01, 2007 10:50 pm

DaaB wrote:Do you really reckon it will make a difference ?
The whirlfloc did, The break getting though into the FV . . . . Nah! This Burton Ale yeast is a good top worker, So I'm going to pinch the Wibblers approach and Skim it :)
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