|location||Reading, United Kingdom|
|visits||member for||3 years|
|bio||website||fairwater-brewery.co.uk||visits||member for||3 years|
|location||Reading, United Kingdom||seen||yesterday|
Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Even if there is a risk associated with it, the risk must be significantly lower when it's used as a fining agent than as a setting agent: we typically use maybe a teaspoon of irish moss in a 5 gallon brew length as a copper fining, and the majority of that will end up settling out in the trub (which is the aim of fining, after all), so very little indeed would be consumed in a glass of beer. A quick search suggests use as a setting agent requires around an ounce of carageenan per cup of liquid, all of which will be consumed.