Brupaks Irish Moss (Course Ground) enables the brewer to achieve brighter worts by assisting the coagulation of unstable proteins in the copper and rapid settling of the coagulum as hot and cold breaks.
It is important to produce consistently bright wort in order to reduce the level of protein and polyphenols. If high levels of these substances are present they will lead to draught beers that are difficult to fine or bottled beers with a greatly reduced shelf life. Whilst protein can to some extent be removed with auxiliary finings, it can present other problems which can be improved considerably by its removal in the copper.
Use 5 grams per 25 litres of wort