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A natural product which removes haze forming materials without affecting head retaention,
Improves fermentation and attenuation.Produces brighter worts and makes finings more effective.More efficient than other products such as Irish Moss
Use 1/4 - 1 tablet per 25 litres of beer added during the last 10 minutes of the boil.
When added to the boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction.
When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with enhanced processing characteristics.