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.