Brewers Connection
All About Irish Moss
  What is Irish Moss?  
  Irish moss, or carrageen moss (Irish meaning, "Moss of the Rock") is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. A perennial thallophyte common at low tide in these regions of the North Atlantic. Normally dark red in color, underwater it can have a reddish blue shimmer. The principal constituent of Irish moss is about 55% mucilaginous body, and nearly 10% of albuminoids, and about 15% of mineral matter. It is also rich in iodine and sulphur.  
  Why Use Irish Moss in my Beer or Wine?  
  Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer. Because Irish moss contains carrageenan, it is a negatively charged polymer that is attracted to positively charged proteins and tannins. When boiled, it releases a gelatinous enzyme which will drift in your wort. This Causes the proteins and tannins to coagulate with the moss, thus making them heavy enough to precipitate out to the bottom of your kettle and/or fermenter.  
  Recommended usage is 1 teaspoon per 5 gallons of beer (wort). Add 15 minutes before the end of the boil.  
  Other uses:  
  The large quantity of mucilage in Chondrus makes it a valuable remedy for the treatment of digestive conditions where a demulcent is required, such as gastritis and ulcers. Carrageenan is reported to reduce gastric secretions. It is traditionally given as a nourishing food for invalids and can be boiled with milk and made into a dessert. Its main use is in respiratory problems such as bronchitis, and it has been used in the past to treat tuberculosis. Because of the mucilage present in Irish moss, it is often used in large quantities by the food industry to make jellies or aspic and as a smooth binder. It is also used in cosmetics as a skin softener.  
6106 Irish Moss Flakes 1 oz. $1.79
6107 Irish Moss Flakes 2 oz. $2.79