irish moss in a kit

[valhalla76]

Hi there, just started a brewmaster old english ale and was wondering, i have some irish moss left over from my all grain, would grinding this up very fine and adding to the fermented beer pull some stuff out and clear it ?

[Normski]

No.

[tazzymutt]

No.

I guess that gets the award for the most succinct answer on the board today

Care to explain why for the benefit of those of us who know nothing of Irish Moss and its' vagaries?

Happy brewing,


Ian.

[mozza]

It's a kettle fining so it can only be used effectively during the boil. I'm not sure why though haha!

[Normski]

My succinct answer was just to keep it simple. Often I've seen answers that don’t help much because they go on with loads of science and the answer is hidden within it somewhere. And needs another question to decipher the answer. I guess I made it a wee bit too short then Eh.

As Mozza says, it’s a kettle fining and must be boiled with the wort, usually for about 15mins.

So just to explain a little more...
Colloids extracted from Irish moss during the boil combine with proteins and other solid particles in the wort, assisting them to settle out when the boil is completed.
The colloids extracted from the moss are negatively charged which attract positively charged particles (proteins).
These then combine and settle out.

Norm

If your beer is cloudy ,it's almost certainly yeast left in suspension. You could try using Gelatine to help clear it, or just wait until it settles out.

[tazzymutt]

My succinct answer was just to keep it simple. Often I've seen answers that don’t help much because they go on with loads of science and the answer is hidden within it somewhere. And needs another question to decipher the answer. I guess I made it a wee bit too short then Eh.

No not too short, it was a complete answer to the question posed; it just did not answer the obvious next question

As Mozza says, it’s a kettle fining and must be boiled with the wort, usually for about 15mins.

So just to explain a little more...
Colloids extracted from Irish moss during the boil combine with proteins and other solid particles in the wort, assisting them to settle out when the boil is completed.
The colloids extracted from the moss are negatively charged which attract positively charged particles (proteins).
These then combine and settle out.

And this is a perfectly constructed answer to the next question. A simple "executive summary", followed by a more complete explanation for those who want it. Spot on; thank you.

Happy brewing,


Ian.