- Description
- Details
- Directions
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Irish moss removes excessive protein from beer when ended at the end of the boil. It is composed of Chondrus crispus, a marine algae, and is an excellent method to reduce protein haze, improve flavor stability and overall quality in beer. Add 15 minutes before the end of the boil and chill rapidly to enhance protein precipitation.
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Form: Dried Ingredients: Irish Moss (Chondrus Crispus) - Add 1 teaspoon per 5 gallons during the last 15 minutes of the wort boil.