Irish moss

[umpa]

Hi gang,

It's been a month since Made my first AG brew. It tastes mighty fine too, but it's not cleared as much as I would have liked. I have read on here that Irish moss is good for that added 15mins before the end of the boil. I have been doing this but it's not working, any one know how much to use ? I have been using a pinch but I am guessing it's not enough

Cheers

Ump.

[Parva]

I personally use Whirlfloc tablets, I chuck one in during the last 15 minutes of the boil. I know there are people here that use Irish Moss and Protofloc and I don't doubt each has its own merits, I can only tell you what I use and what works for me personally.

[tomU]

Yeah you'll need more than a pinch in 23l. I used a tsp before I switched to protofloc tablets

[umpa]

Thanks for the replies,

I might try this whirlfloc stuff, can you tell me what it is ?

[markbatten]

It does the same as irish moss, helping to coagulate the proteins.
I use 5 grams of irish moss in the last 15 minutes of the boil. I rehydrate the irish moss first in a bit of hot water for 10 minutes to give it a bit of a head start.
I have used whirlfloc tablets as well, i tend to use whatever is in my brew cupboard at the time!

[jubby]

umpa, I find irish moss works well (1tsp rehydrated in a little hot water 30 min before use. add for last 15 min) I also find whirlfloc works well. I use the latter because it's easier.

Whirlfloc has this stuff in it:

Irish Moss
Sodium bicarbonate E500
Carrageenan E407

And it does this:

WHIRLFLOC BWS is an Irish Moss based kettle coagulant designed to increase both hot and cold breaks in the wort.
Because the carrageenan present in the Irish Moss helps remove colloidal material which would otherwise be
present in the beer, the beneficial effects of WHIRLFOC B are also observed in the fermented beer.
Application
WHIRLFLOC BWS was developed not only to increase clarity in wort and beer but also to help increase the
compactness of the hot break of the wort.
Studies have shown that improved wort clarity with WHIRLFLOC BWS leads to a cleaner fermentation and markedly
easier filtration of the beer after it is fermented.
WHIRLFLOC BWS is classified as a processing aid for beer production. It reacts with colloidal, haze promoting
material in the wort and is removed with this material by settling or filtration before the beer is finished and packaged.
It does not remain in the beer.

[Northern Brewer]

Just to add my two penneth...

Irish Moss needs to be rehydrated in cold water to be at its most effective. Those currently soaking in hot should try it, because the difference is amazing.

A good heaped teaspoon-full is needed for 23 litres and this can be soaked in a little water whilst the boil progresses and added within the last 15 minutes.

I have also found that with either Moss or Whirlfloc, both seem to produce the best results when added 10 minutes before flame out. Something to do with the proteins being re-absorbed IIRC.

[Muttley]

I used to use Irish Moss until a few months ago and then changed to Whirlfloc through reading posts on JBK. IMO the Whirlfloc tablets are far superior and I get great hot and cold breaks, ending up with crystal clear beer. Also, if you haven't already got one, I'd recommend an immersion wort cooler - this will give you a much better cold break and also reduce the risk of infection due to prolonged cooling.

[adm]

What's the difference between Protoafloc and Whirlfloc (if anything?).

I have some of each and just use whatever comes to hand - they look the same and I haven't noticed any performance differences....

[Bongo]

I heard about the pork,i hope this is still ok.

[hoppingMad]

Hi gang,

It's been a month since Made my first AG brew. It tastes mighty fine too, but it's not cleared as much as I would have liked. I have read on here that Irish moss is good for that added 15mins before the end of the boil. I have been doing this but it's not working, any one know how much to use ? I have been using a pinch but I am guessing it's not enough

Cheers

Ump.

Irish moss works, and works well. But in fact its only part of the answer. It is only one of several steps to clear beer and the others need to be employed at their respective times in order for the beer to clear properly. Not a good idea to rely on just the Irish Moss. The others are: a rapid boil, ( Irish Moss), a fast chilling down of the wort. These IMO are the biggies. Some of the lesser are: yeast choice ( more or less flocculant) a cold conditioning phase, finings, time. The last one could possibly be placed in the important catagory.
Hopp.