Search results for "Irish moss"

Irish moss is a specific type of algae that is used as a thickener in a variety of products. In beer making, Irish moss is added during the last 15 minutes of the boil, to help coagulate and settle out proteins. It improves formation and compaction of the hot-break, the gelatinous mass that forms after boiling and during cooling. Some users recommend prior rehydration in water, or a full hour boil with Irish moss, but common usage is 15 minutes in the boil. Usage: 1 tsp. per 5 gallons Chemical name: Chondrus crispus

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A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form. Almost everyone who tries Whirlfloc tablets prefer them to regular Irish Moss. Add for the final 5 minutes of the boil. Note: One Whirlfloc tablet is good for 10-15 gallons of wort. We suggest using half a tablet for 5 gallon batches for most beers.

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Stainless steel measuring spoon set for measuring such brewing items as water mofidiers, irish moss, lactic acid, yeast nutrient, etc. This set includes four spoons from 1/4 tsp (1ml) to 1 tblsp (15ml).

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KICK Carrageenan™ T is a recently developed fining tablet designed to improve flocculation and clarity in the boil kettle. KICK is more powerful than generic Irish Moss and correctly calibrated so that each tablet treats 5 barrels of wort. Developed by Gusmer Enterprises, multiple sources of highly purified Kappa Carrageenan were tested over a period of two years to ultimately find the souce and quality grade that was the most effective at binding haze-forming proteins and other small particles in beer wort.  One tablet treats 5 bbls. For best results, add 5 minutes prior to the end of the boil. Quickly dissolves. The active ingreident, Kappa Carrageenan, is a high molecular weight polysaccharide derived from red seaweed. 

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Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you. Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool leading to higher wort extraction High cold break precipitation resulting in a clearer wort Reduced final haze with enhanced colloidal stability Why use Compac CG™? Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste) Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials Improves turnaround time so beer is processed faster Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced How do I use Compac CG™? By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil. How do I know I am using the right amount? Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things: Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.   Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize. Why is Compac available in granules, tablets and powder, and which one is right for me? Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing. Powder, is for automatic dosing systems. How do I store Compac CG™? Store Compac CG™ in a dry location at room temperature.  What other process aids can I use to complement my brewing process with Compac CG™? With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation.  What is the difference between kettle finings, copper finings and Irish moss? Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.    

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Due to high demand, some of these items are currently out of stock but available for pre-order. Please check status notes below when selecting a size option to see if it is In Stock or tagged as PreBook. We will automatically ship this to you when we receive more inventory. Super Moss is a negatively-charged, red seaweed based, Kapa and Lambda carrageenan coagulant designed to attract the positively-charged, haze forming proteins together in the brew kettle and primary fermenter then settle out. Supper Moss has been formulated to mix rapidly in cold water. This feature allows it to be added directly to the bowl without creating fish eyes of undissolved carrageenan. Properly used, it can help reduce chill haze. Instructions: Use at a rate of 1 oz. in 10 BBLS. You may use less, but do not use more. Place in a covered jar half filled with cold water. Close jar with water and Super Moss dosage. Shake jar vigorously for at least 30 seconds. Let sit for 10 minutes as moss should swell. Apply to last 15 minutes of the boil. Whirlpool as necessary.  

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