Use in brewing to prevent "chill haze" in beer.  Irish moss, also known as  carrageen moss, is derived from seaweed and is used as a kettle fining agent to help reduce protein haze.

Additional Information:
Use 1 teaspoon per 5 gallons of beer. Boil irish moss in beer wort for at least 10 minutes. Causes porteins to coagulate and settle.

Instructions:
Add directly to boil and boil for at least 10 minutes. Strain from wort before fermentation.

Package Size: 1 pound