mucilaginous jelly

[dparsons]

I forgot the clarifier (whirfloc - Irish moss and Isinglass) for my latest batch, so I went off to the health food store to try to get some Irish moss as it was after LHBS was closed. They didn't have any so I got some kelp. I did a little web browsing and found that Irish moss and Isinglass happen to be "the only two British species of algae which yield a mucilaginous jelly with water" (http://www.henriettesherbal.com/eclectic/journals/ajp1887/07-irish-moss.html). I thought it quite likely some American species do and kelp is supposed to. So I put it in. I don't know if I'll be able to really tell, but I'm curious to know. I'm also curious about the history of brewing and that possibly we're following historical practices instead of using what is locall available in this case.

Anybody have any thoughts?

[Mill Rat]

Insinglass is not an algae, IIRC, it's made from the swim bladders of fish.

[dparsons]

That's right - fish bladder. I wonder why the article referred to it as seaweed. Perhaps the emphasis was on Brittish availability.

[BigEd]

Originally posted by dparsons
I did a little web browsing

Well there's your problem right there. ;) Lots of good information to be had but just as much bad info. As Mill Rat says isinglass is not an algae it is actually a form of gelatin. It's not clear to me what you actually put into your beer. Irish moss is a kettle fining and is used in the boil. It helps coagulate protein compounds to yield a good hot break. If you added it to finished beer you won't get any benefit. Isinglass or gelatin are added to the finished beer while it is cold. This helps settle out suspended particles of small protein branches and yeast.

[dparsons]

Yes. Irish moss is a seaweed. It happens to have nice properties for causing proteins to settle out. I was thinking that Kelp might do the same thing and added a tiny bit to the boil.

[dparsons]

From Wikipedia, the free encyclopedia:

Irish moss, or carrageen moss (Irish carraigín, "moss of the rock") is a species of red algae (Chondrus crispus) which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition the plant is soft and cartilaginous, varying in colour from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of albuminoids and about 15% of mineral matter, and is rich in iodine and sulphur. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water.

Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer in processed foods, including ice cream and luncheon meat. It may also be used as a thickener in calico-printing and for fining beer or wine. Irish moss is frequently mixed with Gigartina mammillosa, G. acicularis and other seaweeds with which it is associated in growth. Carrageenan and agar-agar are also used in Asia for gelatin-like deserts such as almond jelly.


Kelp are large seaweeds, belonging to the brown algae and classified in the order Laminariales.

Kelp ash is rich in iodine and alkali. In great amount, kelp ash can be used in soap and glass production. Alginate, a kelp-derived carbohydrate, is used to thicken products like ice cream, jelly, salad dressing, and toothpaste, as well as in manufactured goods.

[OrionBrew]

Originally posted by BigEd
As Mill Rat says isinglass is not an algae it is actually a form of gelatin.

Close, Isinglass is nearly pure collagen. Gelatin contains a lot of collagen. Just think of how many women are walking around with isinglass in their lips right now :P