| No single product will completely
clarify beer. For CLEAR BEER you must deal
with all three sources of cloudiness:
1. Yeast
2. Protein
3. Chill Haze
Step 1: Before Fermentation:
Add Irish Moss or Whirlfloc to your kettle during the
last 15 minutes of the boil. This will cause more
protein to settle after the boil, before it becomes a problem later
on.
Step 2: After Fermentation:
At least 2-3 days before bottling or kegging, open
the fermentor and stir in a Fining Agent (like SuperKleer,
Isinglass, or Gelatin) PLUS a
dose of Polyclar. Finings precipitate yeast cells
and fine suspended particles. Polyclar absorbs tannins &
proteins which cause chill haze. It seems odd to stir your
beer at this point, because stirring will raise up the sediment.
But it is necessary for the finings & Polyclar to
do their jobs! Don't worry... the beer will settle again and be much clearer!
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Read Before
Ordering: Information on shipping
costs CLICK HERE |
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