Clarity Ferm / Brewers Clarex – 50ml

This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. When fermentation is complete, chill haze has already been addressed. In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.

APPLICATIONS:
1) To increase the collodial stability of beer by reducing chill haze.
2) Producing gluten reduced beers in beers made from barley and wheat.

DOSAGE RATE:
Use 10-20ml* per 23L batch. Add at yeast pitch.
*If using specifically for beer clarity / chill haze, add at a rate of 10ml per 23L batch. If using to significantly reduce gluten, add at a rate of 15-20ml per 23L batch. Please refer to the Yeastman Calculator for exact pitching rates: https://yeastman.com/calculator

FUNCTION:
Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent. Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.