i don't exactly recall which one but i know jamil touched on this in a podcast. the recommended amount of irish moss isn't enough to do much in a five gallon batch. i know he advocated using what seemed like significantly more but how much? and could anyone else recommend a more useful fining agent than irish moss?
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
-Dave Barry
I used irish moss for a couple years and was perfectly happy with it.....until I decided to try whirlfloc for a couple batches. I haven't touched irish moss since.
