Technical Recommendation

Current trends in “free from Beer” There is an ever increasing demand for food and drink to be designed that excludes one or more ingredients with which some consumers are either allergic or have an intolerance. In beer production our current focus is Gluten Free/reducing, Vegan and alcohol free, as these demands are at a growing rate. It is ...

[intro]Since its launch,  Super F has proven invaluable to many of the top craft breweries worldwide, providing great results for beer produced for keg, can and bottle whether filtered or unfiltered.[/intro] What is it? Super F is a rapid action fining, made using our own special formulation of silicate and polysaccharide for rapid ...

For good brewing you need a healthy yeast with a good viability, a good cell count and free from contamination. You can monitor the viability of your yeast by using a methylene blue stain, as dead or dying cells stain blue. The staining can be easily seen under a microscope. You can perform a yeast count by using a Haemocytometer. A ...

What is ALDC? Alpha acetolactate decarboxylase. Benefits of ALDC: ·        Reduces Diacetyl production·        Significantly reduces maturation times·        More efficient vessel utilisation·        Improves beer quality Diacetyl is well known among brewers and beer drinkers - distinctive for its buttery aroma and ...

Some yeast strains require additional vitamins, amino acids, essential salts and trace elements to maintain good growth and health throughout fermentation. In order to supplement the nutrients provided naturally by the malt, a range of carefully formulated yeast foods have been created. [caption id="attachment_1149" align="alignnone" ...

As the nights are drawing in and temperatures are dropping, this may be the ideal time to consider trying some of our products that reduce the chances of chill haze. We currently have two products that can be used to replace the existing processing aids that you currently use. Chill haze occurs when proteins and tannins form loose covalent bonds ...

Our kettle finings (carrageenan) products are added to the wort in the kettle to enhance protein removal as the wort cools. Benefits Natural product which removes substantial quantities of haze-forming material without affecting head retention Produces brighter worts; reducing the amount of finings required later Increases rate of ...