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Bintani |
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TO NATURALLY SECURE A STABLE HAZE OVER TIME
Beer contains polyphenols which may form complexes by interacting with some specific proteins. These complexes create a haze when they remain in suspension. The haze level will depend on the polyphenol content in the beer and the particles density (W/V) will impact the stability of the haze.... Read More
A PURIFIED COLLOIDAL SOLUTION OF SILICIC ACID (SIO2) IN WATER
Rapid sedimentation of yeast and other haze forming particles in beer. The recommended dose rate is usually in the range of 200 - 2,000 ppm. It is advisable to perform a fining trial to determine optimum dose rate. Biofine Clear A3 can be dosed to the beer without pre-diluting... Read More
