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Discussion in 'Homebrewing' started by gongfu, Aug 29, 2012.
What is effect of too much irish moss in the fermenter? Accidentally dumped about 3/4 oz in 5 gal.!
Did you put it in the fermenter? Or, did you put it in the boil?
Irish Moss should be added to the boil, not the fermenter. As long as it doesn't introduce an infection, I would think it would have much impact on the beer in the fermenter. I suppose it could introduce a slight off-flavor, but I never really paid attention to see if Irish Moss has any flavor.
It tastes like seaweed when you put it to the tongue. My guess would be that you don't taste it in the beer because of hops and volumes. Maybe too much would give a dank flavor.
In the boil (sorry).
Probably nothing. I suspect most beers are very forgiving of misusing Irish Moss, unless you're buying it by the pound.
Anyhow, you're supposed to measure Irish Moss? I typically shake some from the bottle to the bottle cap so that the IM covers the bottom of the bottle cap.
Sorry to bump an old ass thread,
but I accidentally added a tablespoon to a 3 gallon batch in the last 15 minutes...
am I royally fucked?
I wouldn't worry about it. Unlikely that you'll be able to taste it.
Excuse the noob but what does "Irish moss" do exactly?
Saw the thread and got curious.
Irish moss Helps facilitate cold break.
Helps in clarity of the beer.
It helps clear your beer of proteins.
The rule I go by is 1.5 tsp per 5 gallons. You've done a little over triple that. I don't foresee any problems as a result.
Why use Irish Moss when you can just use a Whirlfloc tablet? Are they not the same thing?
when i first started homebrewing, i ordered whirfloc from my supply guy.
i was making the recipe and, with 15 min left in the boil, i added my whirfloc.
the entire baggie (10 tablets).
i then repeated the same mistake with the next beer i brew. after i added it, i thought "something tells me that this can't be right".
beer had an astringent taste to it.
I'll bet the beer was crystal clear though!
I think after I'm out of moss I'm gonna switch to whirlflocs
sure as hell was.
i admired it as i poured it down the drain.
Whirfloc is a more refined product that serves the same purpose. I use whirfloc.
I found Whirfloc was a little easier to use but it did not produce as dense a trub cake as does Irish moss.
A less dense trub cake retains more wort and...as a small batch brewer...I can't afford to lose any volume into the fermentor.
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.
So the beer is fine, great flavor, no saltiness,
but it produced the biggest, cheesiest trub cake I have EVER seen.
The worst case scenario you start speaking flute Irish. boiled stage is very safe.
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.
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!
Thats what mine looked like too, but even more bubbly!
I was able to literally lift it off like a giant sponge.
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 .