Too much Irish Moss

Discussion in 'Homebrewing' started by gongfu, Aug 29, 2012.

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  1. chocosushi

    chocosushi Initiate (0) May 1, 2011 Oklahoma

    So whirlfloc would be the way to go being easier to use, & producing a less dense trub?
    I'm only on 3-6 gallon batches so far so the less wort I lose, the better.
     
  2. chocosushi

    chocosushi Initiate (0) May 1, 2011 Oklahoma

    WOW!
    So the beer is fine, great flavor, no saltiness,
    but it produced the biggest, cheesiest trub cake I have EVER seen.
     
  3. Ilanko

    Ilanko Initiate (0) Aug 3, 2012 New York

    The worst case scenario you start speaking flute Irish. boiled stage is very safe.
     
  4. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

    There was a Can You Brew It episode in which JP accidentally put too much whirlfloc in the boil. IIRC, he dumped the powder remains of many whirl flocs that he probably picked up when he was working at morebeer and wasn't thinking in terms of how many tablets that powder represented. He described the trub as being extremely gelatinous and Jamil Z could pick up a slight seaweed flavor in the beer, which he mentioned prior to learning about the whirlfloc mistake. It was the first Shakespeare Stout show, if you care to look it up. So you can apparently impart a seaweed taste if you use too much, and since whirlfloc is processed Irish moss, there ought to be some parallels to draw.
     
  5. JimSmetana

    JimSmetana Initiate (0) May 11, 2012 Illinois

    I did use whirlfloc on my IPA that I brewed this weekend as well based on the recommendations I have read here and my krausen looks "cheesy" as well. I could not pour the wort without sending most of the hops along with it so I thought it was just all the hops!


    [​IMG]
     
  6. chocosushi

    chocosushi Initiate (0) May 1, 2011 Oklahoma

    Thats what mine looked like too, but even more bubbly!
    I was able to literally lift it off like a giant sponge.
     
  7. garve

    garve Initiate (0) Feb 16, 2009 Massachusetts

    When I was a kid back in late 70s early eighties I worked as an Irish mosser off of Cohasset , Massachusetts,,, we used to rake it off the rocks and were payed like 2 cents a pound..it was a big fishery in the day...held together by an old time mosser...when he died it died..... But back then it was a key ingredient in making jello gel...now the fishery is dead...like all the rest of the industry .
     
    tkdchampxi likes this.
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