Irish Moss

[Harry Lime]

I'm back brewing extracts after a long lay off and things have been going well so far

For many of the brews I've successfully used yeast cultured from `White Shield`.... however my current one may be dodgy.
After 24 hours the head is not as frothy as in the past and there is more than the usual amount of brown deposits on the yeast head.
Just beneath the surface appear to be a large amount of protein type `clumps`

The only thing I've done differently with this brew was to add a teaspoon of Irish Moss (used to use it 25 years ago !!)
Could this account for the clumps?

The brew is bubbling and doesn't smell bad

[6470zzy]

The only thing I've done differently with this brew was to add a teaspoon of Irish Moss (used to use it 25 years ago !!)
Could this account for the clumps?

I am assuming that you used the Irish Moss by adding it during the last 15 minutes of your boil? All that it does is help the protein coagulation. I use about a teaspoon per 5 gallons. I think that you will be fine

Cheers

[beerlover36]

sounds ok to me, are you sure the clumps beneath the surface are not lumps of yeast? no way would this have anything to do with the Irish Moss, I'm sure you've got nothing to worry about