bassballboy
Well-Known Member
Hey all, I'm going to be using irish moss for the first time this weekend - in cheesefood's caralem cream ale recipe. I'm just having a couple of questions:
1. Do I need to rehydrate it or do I just take the dry irish moss out of the bag and throw it in the boil at the recommended time?
2. Should I strain it out or just leave it in the fermenting bucket?
1. Do I need to rehydrate it or do I just take the dry irish moss out of the bag and throw it in the boil at the recommended time?
2. Should I strain it out or just leave it in the fermenting bucket?