From Five Star Chemicals, Super Moss HB is a purified form of carrageenan (Irish Moss) that mixes quickly in cold water, and is more effective in removing coagulated protein matter from the boil than plain dried Irish Moss. Super Moss is a negatively charged, red seaweed based, Kapa and Lambda carrageenan coagulant designed to attract the positively-charged, haze forming proteins together in the brew kettle and primary fermenter and then rapidly settle out. Properly used, it can help reduce chill haze. A little goes a long way. Add 1/4 teaspoon of Super Moss HB to 4 oz of cooled wort, and then stir in during the last 10 minutes of the boil. Whirlpool the cooling wort to help coagulate the proteins settled by Super Moss into a compact conical mass.