Irish Moss question

[Marlin1863]

I'm getting ready to brew up an oaked Irish stout and picked up some Irish moss on a whim. I've never used it before and have a couple of questions about it.

The instructions say to add "0.1" teaspoons per gallon 15 minutes before the end of the boil.

1. Is this a typo? Does it mean one teaspoon?

2. Is this quantity per five gallon batch or for the boil amount?


Thanks

 

[eluterio]

Does your stout require irish moss?? Irish Moss is for fining aka clarifying. What it does I believe during the chilling it helps the protein bond to it to improve clarity. If your making a stout I dont think clarity is an issue.

As for how much to use Ive dont 1 table spoon at 15 mins. some say you need to rehydrate it in warm water before adding it, ive never done this. Also whirlfloc tables are much easier to use I would recommend getting them instead.

 

[Marlin1863]

Does your stout require irish moss?? Irish Moss is for fining aka clarifying. What it does I believe during the chilling it helps the protein bond to it to improve clarity. If your making a stout I dont think clarity is an issue.

As for how much to use Ive dont 1 table spoon at 15 mins. some say you need to rehydrate it in warm water before adding it, ive never done this. Also whirlfloc tables are much easier to use I would recommend getting them instead.

Thanks! I just saw the moss on the shelf and bought it on the spur of the moment and decided to use it just because I never had. I've never had a clarity problem but decided that as long as it doesn't hurt anything I'd give it a try.

 

[Oginme]

I typically use 1/4 tsp for a 2.5 gallon batch (that's as measured into the fermenter). I have not tried optimizing it, as my ales are coming out quite clear and the addition is really so little it's not worth the effort. So the 0.1 tsp/gal is about right for addition based upon my experience.

 

[plankbr]

I put about a dime-sized pour in the palm of my hand and then dump in. Works well every time.

+1 on the clarification. I use it in every beer as it helps the primary trub coagulate thicker at the bottom and an all-around easy cleanup after racking or bottling.

 

[Thunder_Chicken]

I just take a pinch of Irish Moss and toss it in. A little less or more than this won't make any difference.

 

[JimRausch]

I use IM in every batch- light, dark, and in-between. I generally use 1 tsp. in my 5G batch, and I add it nonhydrated about 10 minutes before flameout. I did rehydrate once but didn't notice any difference.
My understanding is that it helps coagulate and settle the hotbreak proteins.
Whirlfloc is just a brand of purified Irish Moss, so use either interchangeably.

 

[johngaltsmotor]

I toss 1 tsp in every 5gallon batch. When you can buy a pound of it for $6 this will last a while (at least with my brewing frequency). Like cold crashing it's a cheap way to improve clarity, but Irish Moss requires zero effort or equipment.