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So... 1st time using irish moss this weekend. For those of you with glass carboys, is the look of irish moss in action suppose to scare the fuck out you at first?

I wouldn't know the difference, always use it, except the occasional wheat beer.

Doesn't irish moss go in the boil?

It's cool to watch the wort seperate during cooling...

Forgot to add this to a batch I did last night. What does it look like dean2k?

dexter wrote:Doesn't irish moss go in the boil?

Yeah, it did go into the boil.

After a few hours in the carboy it looked like I had croutons floating on top. However, as of this morning it looks like rather abnormally large (for me anyway) super clumpy flocculation. Just worried something might have snuck in that shouldn't be there. It's been just over 24 hours so I'll wait and see how things settle out.

I'm guessing you'll be fine. What yeast did you use? I usually get a really chunky looking krausen when I use British yeasts.

jeffsmith wrote:I'm guessing you'll be fine. What yeast did you use? I usually get a really chunky looking krausen when I use British yeasts.

It was in fact my one and only packet of dry Nottingham that I had.

i had some floaties that were crouton shaped, but they came from dumping 5L of cold water into my beer 30 minutes into the boil. instant cold crash

dean2k wrote:

jeffsmith wrote:I'm guessing you'll be fine. What yeast did you use? I usually get a really chunky looking krausen when I use British yeasts.

It was in fact my one and only packet of dry Nottingham that I had.

That'd be your culprit right there I'd guess.

Things look back to normal this morning. Flocculating like a mofo. I won't lie though, I got scared when I saw egg drop soup and dumplings floating on top. Thanks for the moral support.

I've stopped using Irish Moss, didn't find it really made a difference. Most of my brews are clear within a couple weeks of being in the fridge..

I think the moss helps coagulate the hop pellet particles in the kettle, so that's the main reason I use it now.

I'm on my last whirlfloc tablet, switching to irish moss, how much have you guys found is necessary in a 5 gallon batch?

I use just one tablet per 5 gal batch.

canuck wrote:I use just one tablet per 5 gal batch.

Thanks, but I was wondering about the loose irish moss, 5 grams? 1 tablespoon?

I usually use 1 tsp per 5 gallons

Maritimer wrote:

canuck wrote:I use just one tablet per 5 gal batch.

Thanks, but I was wondering about the loose irish moss, 5 grams? 1 tablespoon?

Sorry, thought you were talking about whirfloc tablets.

Like Ladd, when I used irish moss I typically added 1 tsp or so.

Jimmy wrote:I've stopped using Irish Moss, didn't find it really made a difference. Most of my brews are clear within a couple weeks of being in the fridge..

I'm just starting to fiddle around with the clarity of my beers. I don't (current) have a dedicated beer fridge, so I store my beers at cellar temp and then move them to the fridge to cool before drinking. Probably take a considerable amount of will power on my part leaving a beer in the fridge that long without drinking it.

Here's a question: do you bother with a protein rest or a cold break rest period?

CorneliusAlphonse wrote:i had some floaties that were crouton shaped, but they came from dumping 5L of cold water into my beer 30 minutes into the boil. instant cold crash

Didn't taste bad, though!