Use of Irish moss with flaked barley?

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trapae

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Getting ready to do my 1st all grain stout. I know that we add flaked barley to provide protein for head retention and body. I have been using whirlfloc/moss which I think is supposed to coagulate and remove proteins. I assume I should then leave it out of this brewday?

T
 
I would still use it. The Irish moss is mostly to help your hot/cold break proteins settle out.
 
You can go either way, as clarity is not an issue for stouts, but irish moss does not affect body or head retention at all.
 
Ok thanks, I just didn't want to remove the same proteins I was trying to add.
 

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