I'm doing a series of smash beers all using the same yeast same temp same grain. I'm noticing a big variation in flocculation on the current batch (forgot the Irish moss oops) WLP001 by the way. Im assuming I'm going to get a bunch of "DUH" comments but I have always used the Irish moss to coagulate the trub in the kettle for clarity never thinking of it going on to the ferment and conditioning, anybody know?
So Im brewing a Mango Lassi Milkshake IPA. One of the things I forgot to do while boiling was to add my Irish moss. I was looking up alternatives on what I could do, where I found out things such as finning agents such as gelatine. I realised after review that Im basically creating an NEIPA if I do not do anything. This made me research a bit more and as far as I can tell this whole operation is …
I'm looking to put down a Hefeweizen tonight, and am pondering whether adding Irish Moss to the last 15 mins of the boil would be a good thing, or a bad thing. On the one hand, I would expect the Irish Moss to help clear up some of the unwanted cruft. On the other hand, would the Irish Moss be too effective at cleaning up? Meaning, would the resulting beer be unnaturally clear for the Hefeweizen style? The recipe: - …
I made a brown ale kit and used irish moss in it for the first time. After putting it in I realized that I had misunderstood my LHBS and added 1 tablespoon instead of one teaspoon. I left in primary and secondary each for a week to get the eggdrop soup in the fermentors to settle out. Three weeks later in bottles at 70F they still have very little carbonation. I have tried rolling them every three days for the …
I have a Oatmeal Stout recipe that calls for 4 tsp/ 1 gram of Irish moss powder. The LHBS had Irish moss, but I wouldn't call it a powder. They're small flat pieces maybe the size of half a grain of rice. Should I pulverize it in a morter and pestle? I would assume this would make it more efficient. Or just measure out a 1 gram and not worry. If I use my (near impossible to sterilize) morter and …
I'm using Protafloc Copper Finings for clearing the brew from proteins by adding it to the boil 15 minutes before the end of it. The product's made from red seaweed (Eucheuma Cottonii): http://www.brupaks.com/protafloc.htm. According to what it says on the package, best before date of this product expires next month. I've read that a similar product - Irish Moss - almost never expires (Does Irish Moss expire?) How is it with Protafloc - should I worry about that expiry date, …
I've always added the Irish moss at 15 minuted left in the boil like I was told when I started. But I'm wondering now why 15 mins? what happens if its in for a couple minutes longer or what happens if its in for a whole hour? or on the other side is it effective as a 10 or 5 min addition?
I really don't want to start a major battle over the use of Irish Moss in beer making, just wish to become more educated about the use of this product. I have reviewed the pro and con websites, that say, of course it's bad or it's safe. Is there any specific independent research or information online that isn't bias? I'm happy with my beer sans Irish Moss, so most will say I've made my choice already. Just looking for legitimate …
I've just bought this stuff (pictured) - what appears to be Irish moss in its natural, dried state. Being a bit of a noob I haven't used Irish moss before, thinking (perhaps foolishly) that my beers could be clear with it. Nope... at least, not so far. So, I bought this particular product for a couple of reasons... For various personal reasons I like to keep my beers as "natural" as possible - I'd rather not start adding pig bones, …
I have heard about using irish moss in ales as a clarifyer... how do you use it? How much? When? And does it affect the taste of a beer? I am planning on using it with an Irish Red Ale Extract kit.... any suggestions you would have would be great.
A lot of the homebrew I make is made with organic ingredients - organic grain and hops. However, I have never come across organic yeast (!?) or irish moss. Can I rightly call this beer organic, or does the addition of yeast and irish moss relegate it to "beer with organic ingredients"?
Following inspiration from this question, I've set myself up with equipment to brew one gallon batches. The idea is to brew small batches to get a solid recipe down, then scale up to a larger batch. Now, a 5 gallon recipe calls for 1 tsp of Irish moss (according to package directions). If I scale linearly to my one gallon batch, that's 0.20 tsp of Irish moss. I don't think I can be that precise with my measurements. If I …