Carrageenan (Irish Moss)

Carrageenan (irish moss) is a kettle fining/clarifier and is used to clear wort protein during the boil.

Carrageenan carries a negative charge and bonds with positively charged proteins in wort. Upon cooling, the carrageenan forms large clumps that precipitate out of suspension and fall to the bottom of the kettle.

Add one teaspoon per 20L of wort, 10 minutes before the end of the boil.

Net weight: 50g or 100g