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Treated Irish Moss
What it does :
Treated Irish Moss is used to enhance protein coagulation at the end of the wort boil.
What it is:
A clarifying agent derived from seaweed. It is regular Irish Moss that has been mixed with sodium bicarbonate and ground into a fine powder for better solubility.
How it works:
Irish Moss promotes better settling of both hot and cold break material, resulting in cleaner fermentations 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.
Add 0.25 teaspoons per 5 gallons. Add 20 minutes from end of the wort boil.
Dissolve in 0.25 cups of warm water for 30 minutes before use.
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