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In the quest for clearer beer, I'd like to try using Irish moss. However, I'm also in the habit of straining my wort as it goes into the fermenter. By doing this, will I be holding back the Irish moss and prevent it from doing its job? Or has it already made its contribution during the boil?

I’m a homebrewer who has only recently become interested in branching out into ciders, meads, and other varietals. I’d like to take my first stab at a one-gallon batch of mead, and the long aging process for this type of wine has me thinking of planning ahead for some nice ‘occasion wines.’...