Derived from seaweed, Irish Moss attracts positively charged protein molecules and drags them into the Protein break (trub) at the bottom of the fermentor. Irish Moss assists in the prevention of chill haze. Easy to use, Irish Moss is the most popular fining available in the home brewing market.
For 5 – gallon batch, rehydrate 1 tsp. in ¼ cup of water and let stand for 15 minutes. Add to the final 15 minutes of the boil.