Irish Moss

Chrondus crispus is a dried marine algae used to aid in cold break after boiling. Use one teaspoon in the boil for 10 minutes. Irish moss is a dried sea weed used by brewers worldwide to remove the positive charged proteins in the wort. These proteins cause finished beer to become hazy when it is chilled. Brewers call this condition chill haze. The Irish moss has a negative charge and attracts the proteins helping them settle to the bottom of the brew pot. This brew pot sediment is called trub by brewers. It is good practice to add one teaspoon of Irish moss to the brew pot at least 15 minutes before the end of the boil.