I've just bought this stuff (pictured) - what appears to be Irish moss in its natural, dried state.
Being a bit of a noob I haven't used Irish moss before, thinking (perhaps foolishly) that my beers could be clear with it. Nope... at least, not so far. So, I bought this particular product for a couple of reasons...
- For various personal reasons I like to keep my beers as "natural" as possible - I'd rather not start adding pig bones, fish bits, or lab-produced carrageenan. Call me weird, but I'd rather avoid anything that comes in those little white snap-top pots with unclear labelling. So, if I'm going to start using some kind of clearing agent I'd rather be using something that is as natural as possible... hence this choice of product over normal pre-prepared Irish moss.
- This product cost only £10 for 250g, which is at least 50% cheaper than buying it in pots.
My question is, simply and noobishly, how best do I use this? Perhaps more specifically...
- Generically, how much do I use? Currently I'm doing 5 gallon batches.
- Do I put it in the last 15 minutes of the boil?
- Do I put it in as it is, or do I grind it to a powder to increase its surface area contact?
- Do I need to rehydrate it first?
- Anything else I should know?
Ta very much!