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.