A majority of the Irish moss plant consists of carrageenan, which is key to clarify beer during the boil. Carrageenan has a negative electrostatic charge. Protein clumps from the boiling wort’s hot break are positively charged. Because of the attraction between proteins and carrageenan, larger clumps of hot break material form, making them more likely to precipitate out of suspension in a faster manner. Ultimately the clumps will not make it into the fermenter.
If you aren’t worried about clarity, don’t write off Irish moss just yet. It is possible that transferring excess break material to the fermenter can cause staling in the final product as well as body and flavor issues.
| Use 1 teaspoon per 5-Gals. |
