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What it does :
Irish Moss is used to enhance protein coagulation at the end of the wort boil.
What it is:
This is a clarifying agent derived from brown seaweed. It is also known as carragheen or copper finings in the UK. It is sold in flaked and powdered form.
How it works:
Irish Moss promotes better settling of both hot and cold break material, resulting in cleaner fermentations and reduction of chill haze.
This additive contains carrageenan, which electrostatically attracts the protein-tannin complexes extracted from the grain husks and hops during the boil. It is aided by the clumping of proteins during the boil. These materials coagulate and then drop to the brew kettle bottom at the end of the boil for easier removal.
Use 1 teaspoon per 5 gallons. Add in the last 15 minutes of the wort boil.
Dissolve in 0.25 cups of warm water for 30 minutes before use.
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