Irish Moss binds with the trub and is removed with that material by settling or filtration before the beer is finished. It does not remain in the beer. This saves time, boosts wort recovery, and results in a brighter wort. It also leads to cleaner fermentation and easier filtration afterward. A big improvement for all beers large and small!
Irish moss is a species of edible red algae that grows along the rocky parts of the Atlantic coast of Europe and North America. It is composed of proteins, carbohydrates, marine salts and trace elements. In home brewing it is an excellent clarifier. It is a major source of carrageenan, used as a thickener and stabilizer in processed foods including ice cream and processed meats.
DIRECTIONS: Timing is more important than dosage. For beer use 1 teaspoon 15 minutes before the end of the boil. It works best when rehydrated prior to addition.
- Packaged by LD Carlson, BSG, or Brewcraft
- Canadian Origin (Nova Scotia), Packed in USA
- Avoid loose product on floor slippery when wet.
Kettle finings have been used for many years and have become known as Irish Moss owing to the common name for the Atlantic red seaweed Chondrus crispus which was used. The active ingredient in Irish Moss is a polysaccharide – k-carrageenan. In recent years, it was discovered that a Pacific seaweed, Eucheuma cottonii had a higher concentration of k-carrageenan than Irish Moss and by refining this material modern high activity kettle finings are produced. k-carrageenan in solution is negatively charged, owing to the sulphate groups along the polysaccharide backbone. It is these charged sites which interact with wort proteins.
In solution at temperatures above 65°C, the carrageenan has a random coil structure. As the wort, cools the carrageenan takes on a much more compact and ordered helical confirmation which is thought to drag the protein particles together to form aggregates. The aggregates, having a larger particle radius, settle faster as given by Stokes’Law.
It is a commonly held misconception that kettle finings improve trub formation. Kettle finings are added in the kettle only to allow the carrageenan to dissolve. Wort proteins react with the carrageenan as the wort cools and settle as a cold break during fermentation to be removed along with the excess yeast.”