From the HBD Archive
From: Jeff Renner <nerenner@umich.edu>
Subject: Re: Irish Moss Question
Date: 2001-03-01 14:58:43 GMT

Alan McLeod <elal@pei.sympatico.ca> writes:

>So I think I am going along fine adding Irish moss to a secondary for
>the first time, learning and doing...This is the second time I check the
>books after adding...I boil up about 3/4 oz of irish moss make about 3
>cups of clear strained sludge and dump it in the secondary...That must
>be way too much I think...dump 'er out and put about one cup back
>in...Boom in goes the English Pale Ale and I wait.

Whoa, Alan!!! You're using the Irish moss wrong! It's what's called
a copper (or kettle) fining - you use it in the boil - typically the
last 10 minutes. And not that much. It leaves no flavor that way.
It coagulates excess protein and makes for a better hot break. I'm
not surprised you are getting a seaweed flavor if you use it in the
secondary.

What you need is gelatin or isinglass for fining in the secondary.
When I need to fine a beer, I use a packet of unflavored gelatin for
5 gallons or a 1/4 barrel and it works just fine. Dissolve it in a
cup of water or beer, microwave it until it's clear, then stir in
into the secondary as you rack from the primary. It drops out the
suspended yeast and other spooge (technical term). It's fun to watch
in a carboy - it clarifies from the top down in a matter of hours.
Shine a flashlight through from the back.

Sounds like you've got a good beer to go with lobster.

Hope this helps.
- --
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner@umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943


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