Muslin is a woven cotton material which has been used for centuries for straining all sorts of food and drinks, from jam to yoghurt, soups, wine, cider and beer. The loose weave traps large particles, while allowing liquid to freely move through making them ideal for use as infusing bags. They are stitched at one end, open at the other so are often called hop-socks.
These bags are particularly suitable for dry hopping, simply sterilise the bag by boiling in water for five minutes, add your hops or hop pellets, and a sterile weight, tie a knot in the end and add to your fermented beer for around 5 days.
These bags are machine washable, but please do sterilise them before each use, by boiling in a pan of water for at least 5 mins.
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