Has anyone added Irish Moss to their Cooper's beers?
@Toxxyc @Snyper564 etc
Anyone?
No, because it won't work. Irish Moss helps solids to coagulate during the whirlpool - in other words, after the boil. It coagulates proteins and other matter and drops it to the bottom, resulting in cleared wort. It won't do ANYTHING to a kit beer.
If you want to get a clear kit beer, as mentioned, gelatin + cold is the best way. I usually ferment and then cold crash the beer for a few days. After 2 or 3 days are near freezing I'll add a teaspoon of gelatin to half a cup of boiling water, stir to dissolve and pitch it into the fermenter. Let it sit for a week, and bottle. The longer you let it sit, the more stuff drops out of suspension.
One thing to note is that if you bottle condition, your yeast will grow again in the bottle, resulting in a cloudy beer in the bottle. That's why you should store them upright and not disturb them. I like to store mine in crates and move them into the fridge, always upright, for as long as possible. The longer it's in the cold, the clearer it gets in the bottle.
Some beers will never clear though, like beers that were not boiled (raw beers) or beers that were dry hopped (called hop haze). Other stuff in beer like honey (the protein in honey hazes badly) or fruit (pectic haze) also won't clear without alternative methods.
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