Beer Forum

This past weekend I brewed a barley wine, but forgot to add the Irish moss at boil-off. Is it too late to add it now? Will it affect fermentation? After primary fermentation, the beer will be dry-hopped. Can Irish moss be added after secondary fermentation to further clarify the finished beer? Since I plan on bottle-conditioning this beer, will additional chemical/ionic clarification (i.e. Irish moss) reduce available yeast count for carbonation?

Thanks for any help!
acr4

I think it's too late.

But, go to the grocery store. Buy Knox brand plain gelatin. Or any brand, for that matter. I mix 1/2 teaspoon in 1/2 cup of hot water. Pour that into the fermenter and let it sit for a few days. That should help a little.

Oh shit! You really f-ed that batch up. Bottle it up and send it to Thirsty Mallard for disposal.

Irish moss does nothing to or for the yeast. It is to help coagulate the proteins. I wouldn't add it to anything afterwards and risk the possible infection. If you have a yeast clarity issue you can use gelatin - but if you are going to bottle condition I wouldn't recommend it - you might remove too much yeast. If you have a chill haze problem, you can use polyclar. Either of those solutions will require racking to a brite tank (keg), and then to a serving tank. If you have the kegs and can force carbonate - it won't be a problem. If you do not have any kegging equipment - then just forget it... Why do you care, anyway? It's a barleywine! You probably used so many hops that it will be cloudy anyway. They are not know for their clarity. RDWHAHB.



Mylo

MyloFiore wrote:Oh shit! You really f-ed that batch up. Bottle it up and send it to Thirsty Mallard for disposal.

Irish moss does nothing to or for the yeast. It is to help coagulate the proteins. I wouldn't add it to anything afterwards and risk the possible infection. If you have a yeast clarity issue you can use gelatin - but if you are going to bottle condition I wouldn't recommend it - you might remove too much yeast. If you have a chill haze problem, you can use polyclar. Either of those solutions will require racking to a brite tank (keg), and then to a serving tank. If you have the kegs and can force carbonate - it won't be a problem. If you do not have any kegging equipment - then just forget it... Why do you care, anyway? It's a barleywine! You probably used so many hops that it will be cloudy anyway. They are not know for their clarity. RDWHAHB.



Mylo

Sorry, Mylo. I forgot the disposal procedures.

What I meant to say was: "You're screwed. Send it to Thirsty."

Seriously, though, you are absolutely right. The gelatin only works on yeast. I keep getting too much stuff in my fermenter and wind up with floaties, mostly hop pellet remnants.

But rather than subject Thirsty to the horrors of my beer, I dispose of it myself. (There's only so much we can ask Thirsty to do. )

What is Irish Moss exactly? (I'm a n00b)

acr4 - forget any clarifying agents. If you want a clear barleywine you need to let it sit for a few years. Time should take most anything out of suspension. I've found that barleywines are best aged anyways.

ALEien - Irish Moss is a clarifying agent that helps produce clearer beers by coagulating the proteins. As with many thickening agents, irish moss should be boiled to achieve maximum effectiveness. If you are wondering what you are actually putting in your wort, it is seaweed. If you don't believe me just rehydrate (you should rehydrate it anyways) a bit and smell it.

ALEien wrote:What is Irish Moss exactly? (I'm a n00b)

Seaweed. It's used as a fining or clarification agent. It is added in the last 10-15 minutes of the boil. It helps settle out proteins that could cause haze. It is also used as a thickener in ice cream and paint.

Ah good to know. I know my first two beers have turned out rather hazy. I may have to look into this down the road.

Thanks for the info guys.