Irish moss 100 g - hot must clarification agent

Natural remedy for clarifying hot beer wort.

Irish moss is a natural product derived from red seaweed.

Adding Irish moss to the boiling wort 10-15 minutes before the end of the boil results in increased precipitation of protein from the wort and, as a result, less tendency to "cold beer haze".

Dosage: on average about 5 g per 20 liters.

How to use: mix the right amount of moss with water (500 ml of water for every 100 g of moss). Leave for 10-15 minutes and add to the wort 10-15 minutes before the end of the boil.

Packed: 100 g.