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AN ANTIOXIDANT PREPARATION SPECIFICALLY FORMULATED FOR USE IN BEER Usage: FermCap AT may be used as an antifoam agent during the wort boiling and fermentation step of the brewing process. Recommended dose rate is in the range 1-6g/hl. Depending on brewing conditions, wort gravity, yeast cell counts and temperature. The ingredients of this product may settle. For... Read More
PREMIUM, HIGH MOLECULAR WEIGHT FOOD GRADE HYDROLYSABLE TANNIC ACID Brewtan® B is a premium, high molecular weight food grade hydrolysable tannic acid specially purified for brewing applications. This grade is specifically designed for early stage stabilisation of beer during mash-in or boiling. A pure, 100 % natural extract derived from renewable plant... Read More
BALANCED COMPLEX YEAST NUTRIENT, REDUCES STUCK FEREMENTATION Fermentis SpringFerm BR-2 is a balanced complex yeast nutrient based on the synergies of organic, mineral and vitamin’s growth factors. Its formula was specifically studied to optimize its effects on yeast growth & yeast survival. It reduces the risk of sluggish or stuck fermentation typically... Read More
A 100% NATURAL, PLANT MATERIAL DERIVED HYDROSTABLE TANNIN THAT FORMS HAZE BY COMPLEXING WITH BEER PROTEINS. Anti-oxidative properties also aid in increased beer shelf life through reduced beer oxidation. Tanal is a medium molecular weight tannic acid (polyphenol) intended to stay in suspension by binding with haze active proteins. The higher the protein content of... Read More
COAGULATES UNSTABLE PROTEINS - POWDER FORM An extract of red seaweed specifically formulated to coagulate unstable proteins in brewery worts. It is produced as a granular dust free product.
COAGULATES UNSTABLE PROTEINS - SELF DISPERSING TABLET FORM An extract of red seaweed specifically formulated to coagulate unstable proteins in brewery worts. The product is produced in a self dispersing tablet form for ease of use.
DRIED YEAST FOOD Yeast Food is a blend of yeast nutrients formulated to increase yeast activity during fermentation, so that attenuation can be reached more rapidly and the fermentation cycle shortened.
