Whirlfloc is a protein coagulant derived from Irish moss used to clarify beer. It coagulates protein particles in the wort, causing them to drop out of solution to the bottom of the fermenter. The beer can be filtered or racked off the sediment at the bottom.
Usage: Drop one tablet into the wort at the last 15 minutes of the boil. CAUTION: If the boiling pot is nearly full, the wort may boil over when the whirlfloc is added.