Polyclar™ Brewbrite stabilizer
ใช้สำหรับทำให้ wort ใส มีส่วนผสมของสาหร่าย Carrageenan ช่วยทำให้เบียร์ใสด้วยส่วนผสมธรรมชาติ เกรดอาหาร
วิธีใช้: ขนาดการใช้เพียง 3-4 กรัมต่อ wort 20 ลิตร (OG สูงๆ ใช้ 4 กรัม)
ละลายกับน้ำสะอาดอุณหภูมิห้องประมาณ 150ml จากนั้นใส่ใน wort 5 นาทีสุดท้ายก่อนปิดไฟ
Usage: 3 – 4 grams per 20L of wort
Polyclar™ Brewbrite stabilizer from Ashland is a highly effective, proprietary wort clarifier and beer stabilizer. It is an optimized composite of purified food-grade carrageenan and specially modified polyvinyl polypyrrolidone (PVPP) making it the ideal upstream, single-addition product for stabilization protection against chill haze and permanent haze.
Non-biological haze formation results primarily from the hydrogen bonding between haze-producing proteins and the polyphenol constituents of beer. Non-microbiological products (NMPs) act as templates on which these protein-polyphenol complexes may attach, thereby accelerating haze development in beer. Kappa-carrageenan, a hydrocolloid extracted from red seaweed, is very effective at reducing the size of NMPs in wort. These comprise protein, polyphenol, polysaccharide and other materials.
Polyvinyl polypyrrolidone, or crosslinked PVP, is a synthetic polymer that specifically binds to haze-producing polyphenols. It complexes with specific polyphenols in beer via hydrogen bonding and is then removed during filtration.
To achieve colloidal stability in beer, it is necessary to reduce these protein-polyphenol complexes, or prevent them from forming. Polyclar Brewbrite beer stabilizer does both as it reduces the size of NMPs in the wort and removes polyphenols.
Features and Benefits
Polyclar Brewbrite wort clarifier and beer stabilizer benefits and features include:
Upstream wort clarification and beer stabilization with a single addition of the product to the wort
Effective and highly selective removal of haze-producing polyphenols
Protection against chill- and permanent-haze development
Prevention of oxidation of flavanoids, which contribute to harsh, astringent and stale flavors in beer
Improved fermentation characteristics
Increased wort collection
Prepared as a 10% slurry in room temperature water
Removed with the trub
Longer filter-run lengths
No negative impact on foam, flavor or other quality parameters
Complete insolubility in all types of beer