I have read about using Irish moss in brewing to clarify beer but I have not tried it yet. I am curious, however, as to whether or not I could use other sea vegetables in the same way or as a nutrient boost in my homebrews. Would there be any advantage or disadvantage to adding kelp/kombu or alaria/wakame (or any of the other number of seaweeds) to the wort? Would it matter when I added it?
The Wiz answers a question about brewing with seaweed rather than Irish moss.
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With