How to Use Irish Moss in Beer

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If your home-brewed beer is cloudier than you'd like, a product known as a fining agent can help. One such fining agent is Irish moss, a dried seaweed product available in both powdered and leafy forms. The carrageenan in Irish moss helps break up the protein clumps that cause cloudiness and interfere with the fermentation process, allowing the beer to reach its optimum taste and body. The dried seaweed goes into the beer during the final boiling stages of wort-making, just before fermentation.

How to Use Irish Moss in Beer
(Tyler Grove/Demand Media)

Things You'll Need

  • Measuring spoons
  • Small bowl
  • Large stockpot
  • Malt extract
  • Hops
  • Yeast
  • Wooden spoon
  • 5-gallon fermenting container, with lid
Step 1

Measure out 1 teaspoon of Irish moss for a 5-gallon brew. Set this aside until the end stages of the boiling process.

Tyler Grove/Demand Media
Step 2

Follow the early stages of wort-making. In beer-making, the wort refers to the malt and hops infusion, which is then added to cold water. This will typically involve boiling malt extracts with water until it dissolves, then adding hops and continuing to boil the wort.

Tyler Grove/Demand Media
Step 3

Add the Irish moss during the final 10 to 20 minutes of the wort's boil and stir until it dissolves. The total amount of wort boiling time depends on the ingredients and proportions used -- follow your recipe carefully.

Tyler Grove/Demand Media
Step 4

Take the wort off the heat and let it sit for 5 minutes.

Tyler Grove/Demand Media
Step 5

Fill a fermenting container partway with cold water. Add the wort, then top off with more cold water until the 5-gallon mark is reached. Once the mixture cools to 75 degrees Fahrenheit, add yeast, seal the fermenter and continue with the fermentation process.

Tyler Grove/Demand Media

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