Description
2 oz.
Irish Moss is a kettle fining agent derived from natural seaweed. Irish moss helps accelerate protein coagulation near the end of the wort boil and helps to prevent chill haze in the finished brew. Most brewers use Irish Moss (or a similar agent) in most batches of beer.
Directions:
Add 0.5 to 1 teaspoon per 5 gallons to the last 15 minutes of the wort boil to enhance cold break (protein coagulation) and help prevent chill haze.
