Irish moss - First time

[Eduardo]

Never used this stuff before, but i picked it up today while getting some grains for the weekends brew.

I know i've to use it in the last 10 minutes of the boil, but what after that? I do BIAB and use hop bags so nothing is left in my pan at the end. Can it just go right into the primary once cooled without being filtered and settle in the trub?

 

[brewtim]

Irish Moss will aid in precipitating the proteins out of the wort when the wort is cooled as an aid to clarification, If you empty the pot into your fermentor this is not a problem as the protein will drop to the bottom of the fermentor and become part of the trub, it will have no detrimental effect on your fermentation or beer.

As you cool the wort in the boil kettle you'll see the effect of irish moss as milky, cloudy, white solids (also known as cold break) as long as you have secured a good hot break, then irish moss will work it's magic to produce cold break.

:thumb:

 

[clibit]

You just chuck it in about 15 mins from the end of the boil and forget about it. You'll never see it again.

After forgetting to put it in a couple of times, and noticing no difference, I stopped bothering, tbh. Conditioning clears beer, in my experience. Won't do no harm though.

 

[Eduardo]

Thanks for that gents. Just what I needed to know :thumb: