Irish Moss (Chondrus crispus, also called Carrageen moss) is a seaweed commonly found in the North Atlantic. It is widely used in beer making as a clarifying agent. When Irish Moss is added during the boil it causes proteins to clump together, which makes them heavy enough to fall to the bottom of the kettle with the rest of the trub. Our organic Irish Moss is harvested from a protected area on the shores of Nova Scotia in Canada. Harvesters hand-rake the marine plants under closely controlled conditions to ensure purity, freshness and to safeguard the natural resource. The producer utilizes all natural processing methods to produce a clean, chemical free product.
Irish moss was once a prized ingredient in traditional herbal medicines. Aside from the average 80% natural pectin content (unrefined carrageenan), Irish Moss is rich in calcium, sulpher, bromine, potassium, magnesium, and sodium. It can be used as an alternative to pectin for jams and jellies. When boiled in water it will completely dissappear, and then form a jelly when cold if the concentration is high enough. Because it is very easy to digest and its high nutrient content, Irish Moss can be used for digestive problems, diarrhea, as a laxative, and to treat ulcers. In the Carribean, Irish Moss is made into a thick drink flavored with spices such as ginger and cinnamon, which is widely believed to have aphrodesiac properties.
Brewing Instructions: Use 1/2 to 1 teaspoon per 5 gallons. Add directly to the boil, for the last 20 minutes of boiling time.