Lawrence Brewers Guild

I have always used the basic Irish moss. Now I have heard/read about a lot of folks using Whirlfloc tablets. I have also recently descovered Super Irish Moss by 5 Star Chemicals. After reading the labels (active and inactive ingredients) I like the Super Moss. My question is what do you think of using these and what do you use?

I've mostly used Irish Moss. It's convenient, and easy to measure for small batches. I've used Super Moss; less convenient as it has to be dissolved in a little hot wort and added back to the boil, or it clumps. About a year and a half ago, some people chipped in on a bulk container; I got a pound, and would gladly sell three-quarters of it. At one-half teaspoon per five gallons, it'll last me forever. (I'll be glad to give you some to try, too!) A few months after the bulk purchase of Super Moss, many members seemed to switch preference to Whirlfloc; I've never used it, so other than the convenience, I don't know the difference. I think one tablet is good for ten gallons, so I think you can use a half-tablet for five. (Double check with someone.) Years ago I used Knox unflavored gelatin, one packet per five gallons, and it worked well; more expensive than Irish Moss, so I switched.

SM and whirlflock are the same thing except for form. I used SM for years but there is a proper way to mix it before use for it to work properly. Since the whirlflock bulk buy I switched for matter of convenience . Before whirlflock was not cost effective for me where SM was cheap for a lifetime supply. Both work the same at my house but others say SM was not effective. I think it was because it was not used properly. I have both. I never use gel. I haven't seen the need.

I've always just used the basic Irish Moss with really brilliantly crystal-clear results. That being said, I always keg first and\or have always repackaged, if needed, from the keg. The first draw or two from a keg has always taken out the last little bit of turbidity my beers ever have. Unless Really hopped up or wheat beers-- they have always looked filtered, without the process.

Thanks for all the great info. I just ran out of Irish moss Saturday and thought about trying something new. Like I said before I like the look of the SM, cheap, made by a good company, ect. Also as far as "secondary" clearing agents like gel finnings, Chitosan products and Isinglass that's a whole new ball game that I have barely touched. I think those are only necessary if you're trying to push something super bright out in a very sort time. I have used gelatin finnings once, I made a MayBock (many of you had some) on March 19th and wanted it ready for May fest and the May meeting. I used the gel instead of a long lager rest and it seemed to come out fine, nice and bright. Now that I have settled in to brewing way a head of time for seasonal beers I don't think that will be an issue again.

FDillon00 wrote: I think those are only necessary if you're trying to push something super bright out in a very sort time.

You hit the head on the nail. Most all protiens and yeast will fall with time. If bottling or serving is need in a hurry, then by all means!


Of course chill haze can be a whole other thread...

Jensen wrote:

FDillon00 wrote: I think those are only necessary if you're trying to push something super bright out in a very sort time.

You hit the head on the nail. Most all protiens and yeast will fall with time. If bottling or serving is need in a hurry, then by all means!


Of course chill haze can be a whole other thread...

Yup, or just go bulk cold for a few weeks instead.

Blktre wrote:Yup, or just go bulk cold for a few weeks instead.

Some of us don't have a built in walk in cooler in their basement.