DeHaze

By adding DeHaze to cold pitching wort at the start of fermentation, you can protect your beer from chill haze while also improving gluten removal. For enhanced stability, combine DeHaze with PVPP, silica, or Brewty to produce clear, gluten free beer with confidence. This oligopeptidase offers a great solution for gluten free beer production, enhanced colloidal stability and shelf life to +12 months. It also prevents the formation of protein polyphenol complexes and reduces energy consumption, by shorting the chilled conditioning time. DeHaze selectively targets haze sensitive proteins, protecting your beer from the formation of chill haze during (adequate) storage. Dose into cold pitching wort at the start of fermentation. Enhance your colloidal stability further by combining DeHaze with PVPP, silica or Brewty.