[Kaiser]

Denny,

It  seems that none of these descriptions require boil or a hot environment when IM and proteins interact.

Kai

[mihalybaci]

That's what I was thinking. It seems like the Irish moss needs to be boiled to extract the k-carrageenan from the plant material, but the interact between it and proteins maybe doesn't have to occur in a hot enviroment?

I like the experiment idea (a, maybe?) provided that you can somehow ensure a less-than-clear beer.

[denny]

Denny,

It  seems that none of these descriptions require boil or a hot environment when IM and proteins interact.

Kai

Hmm, guess I didn't read it that way.  It would be nice to know that it worked without boiling.  I've always understood that it needed the physical action to help coagulate the proteins.


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[tubercle]

The Tubercle doesn't worry about haze.

 But if it really bothers you the ultimate solution is a red solo cup

[Kaiser]

Hmm, guess I didn't read it that way.  It would be nice to know that it worked without boiling.  I've always understood that it needed the physical action to help coagulate the proteins.

I only read it that way after I was told that it also works cold.

This may mean that gelatin may also work in the kettle.

Kai

[andrew000141]

so "dry" mossing it did not work. I did try boiling some in a small amount of water and pouring that in and presto! It worked, thanks for the help guys

[Kaiser]

That's cool. I think we now established that wet mossing works. That will be useful for those who have IM at hand but no gelatin.

Gelatin is also a pain to dissolve. Maybe I'll give wet mossing a try and use the 7 year old bag of IM that I have.

Kai