Irish Moss Chopped - Wort Clarifying Fining Agent

Irish Moss is one of the oldest and most effective wort clarifying agents in brewing — a naturally occurring red seaweed (Chondrus crispus) that dramatically improves the clarity, colloidal stability, and shelf life of finished beer. This chopped format dissolves rapidly in the boil.

Irish Moss works through electrostatic attraction. During the last 10–15 minutes of the boil, the negatively charged carrageenan polysaccharides bind to positively charged haze-forming proteins in the wort, forming complexes that coagulate and settle rapidly in the whirlpool or kettle.

Brewing Contribution

• Promotes rapid protein flocculation in the boil
• Dramatically reduces chill haze and protein haze
• Improves colloidal stability and shelf life
• Produces cleaner fermentation and clearer finished beer

Usage

All styles: Lager, Pale Ale, IPA, Stout, Wheat Beer, Belgian Ale. Add 1–2 g per 20–25 L in the last 10–15 minutes of the boil.

Quick Facts

Origin: Atlantic coast seaweed | Type: Natural fining agent (carrageenan) | Weight: 100 g | Dosage: 1–2 g per 20 L