[Robert]

No one has yet said " The dose makes the poison".

As far as I got down the rabbit hole, there's no poison to be found, no matter the dose. 

[hopfenundmalz]

No one has yet said " The dose makes the poison".

As far as I got down the rabbit hole, there's no poison to be found, no matter the dose.

A large enough dose of water is fatal, no poison there.

[Robert]

No one has yet said " The dose makes the poison".

As far as I got down the rabbit hole, there's no poison to be found, no matter the dose.

A large enough dose of water is fatal, no poison there.

That's true.  And it's even more ominous if you call it oxidane. 

[denny]

No one has yet said " The dose makes the poison".

I was just on my way here to say that!

[HopDen]

I stopped using IM a few years back. In my opinion, I believe it to be a needless additive. Whirlpool for 20 minutes, cool and off to ferm tank. No perceived difference that I have noticed or could even tell. FWIW, I didn't stop using it based on any internet rubbish. I just stopped.

[mabrungard]

Since it’s for removing haze promoters, I doubt that most brewers would find a perceptible taste difference. Maybe a bit more haze, but conditioning can resolve that.

I still use IM. Did you know that the dosage should be in proportion to wort gravity?

[Silver_Is_Money]

I still use IM. Did you know that the dosage should be in proportion to wort gravity?

I still use it also, having returned to it from Whirlfloc.  I didn't know about proportionality to wort gravity.  I believe it is also supposed to be re-hydrated, but I toss it in dry.

[charlie]

Being a seaweed, it may be the inherent iodine in Irish Moss that is related to at least some of the OP's list of potential human maladies.

Iodine is an essential mineral. If you don't get enough you develop goiter. Nuff said!

Charlie

[Slowbrew]

I still use IM. Did you know that the dosage should be in proportion to wort gravity?

I still use it also, having returned to it from Whirlfloc.  I didn't know about proportionality to wort gravity.  I believe it is also supposed to be re-hydrated, but I toss it in dry.

I do the same.  Mostly because I'm lazy and I've never looked for reasons not to just dump in the IM dry.  It always seemed redundant to re-hydrate it and then dump it into 5 gallons of liquid.  I can be taught if there are reasons.

Paul

[TROHNER]

Not that i'm overly concerned, but i only used Irish Moss in my early brewing days.
I do step mashes with a 15 minutes protein rest and don't see the need for Irish Moss.
I didn't like the smell of it, but thought it was essential, because it was in the receipe.
In the meantime, i brewed some 20'000 litres of beer and don't see the need of it.

[jtoots]

I stopped using IM a few years back. In my opinion, I believe it to be a needless additive. Whirlpool for 20 minutes, cool and off to ferm tank. No perceived difference that I have noticed or could even tell. FWIW, I didn't stop using it based on any internet rubbish. I just stopped.

+1 - one less thing!

[denny]

I stopped using IM a few years back. In my opinion, I believe it to be a needless additive. Whirlpool for 20 minutes, cool and off to ferm tank. No perceived difference that I have noticed or could even tell. FWIW, I didn't stop using it based on any internet rubbish. I just stopped.

+1 - one less thing!

I've  forgotten the IM in a few batches recently and I think I can tell the difference.  Hard to say for certain since it wasn't a split batch.

[goose]

Correct me if I am wrong, but isn't IM and Whirlfloc basically the same thing?  I have always been under that impression and the interwebs say that Whirlfloc is a compressed mixture of IM and carrageenan which confirms my point.  Am I missing something?

I use Whirlfloc because it not as messy to measure out.

[denny]

Correct me if I am wrong, but isn't IM and Whirlfloc basically the same thing?  I have always been under that impression and the interwebs say that Whirlfloc is a compressed mixture of IM and carrageenan which confirms my point.  Am I missing something?

I use Whirlfloc because it not as messy to measure out.

Yep.  Whirlfloc is IM with a caking agent.  IIRC, IM IS caragennan. I've heard some people say that they think Whirlfloc is more effective than IM, but I don't think it's ever been verified.  I certainly find the 2 to be equal.

[Megary]

So if I BIAB and end up transferring all (or almost all) of the trub into the fermenter, what have I gained by using IM/Whirlfloc in the boil?