Irish moss is a species of red algae that grows along the rocky parts of the Atlantic coast of Europe and North Ameria. It is a major source of carrageenan, used as a thickener and stabilizer in processed foods like ice cream and processed meats. It is also used in homebrewing as a clarifer. It acts as a coagulant to pull proteins and small particles out of solution to clarify the beer.
Usage: Add 1 teaspoon to the wort at the final 15 minutes of the boil. It works best when rehydrated.

A naturalfining agent derived from seaweed. Add 1-1 1/2 teaspoon per 6 gallons (23 liters) to the last 15 minutesof the boil to improve cold break.

Mousseirlandaise1oz

Un agent de collage naturel driv d’algues. Ajoutez 1-1 1/2 cuillre th par 23 litres (6 gallons) aux 15 dernires minutes de l’bullition pour amliorer la pause froid.

Irish Moss is a seaweed derived fining agent used by many brewers to help make a clear beer without the need for a filter, and to prevent chill haze. Irish Moss accelerates protein coagulation during the end of the boil which helps prevent chill haze. Use 1 teaspoon per 5 gallon batch, and it is added with 15 minutes remaining in the boil.

Irish Moss 1oz Container
Irish moss is a beer clarifier used in the boil to combat haze, use 1 teaspoon for 5 gallons of wort.
Irish moss should be re-hydrated at least 15 minutes before adding it to your boil. Make this part of your set up routine. Add the re-hydrated Irish moss the last 15 minutes of your boil.

Derived from seaweed, Irish Moss is used as a finig agent added directly to the boil kettle. Add 1 teaspoon per 5 gallons.