Beer Finings

A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water, allowing for more consistent brewing. It is a very easy way to ensure proper mash pH without worrying too much about water chemistry or salt additions. Highly recommended for the brewer who wants a good mash pH but doesn't want to spend hours pouring through books about water chemistry or brewing salts!

Gelatin is a collagen that is used to clarify beer or wine. It is used after fermentation, either in the primary, secondary, bottling bucket or in the keg, and is especially useful in settling out yeast mass. Add 1/2 tsp. to 1 cup of water and boil for 1 minute to pasteurize. Stir this mixture into 5 gallons of beer or wine.

Whirlfloc is an enhanced Irish Moss in a convenient tablet form. Simply drop a tablet into 5 to 10 gallons of wort during the last 15 minutes of the boil. The whirlfloc will dissolve and bind to proteins present in the wort, helping them to settle out and clear wort before fermentation. Easy to use and quite effective!

Irish moss is a fancy name for a red seaweed called carrageen which can clump together proteins from the hot break. These proteins, if left in solution, can cause beer to be hazy and cause staling. Irish moss helps these to settle out of solution when added at the last 20 minutes of the boil. An excellent clarifying agent that helps brewers achieve crystal-clear beers.

Usage Amount: 1 tsp. per 5 gallons

Irish moss is a fancy name for a red seaweed called carrageen which can clump together proteins from the hot break. These proteins, if left in solution, can cause beer to be hazy and cause staling. Irish moss helps these to settle out of solution when added at the last 20 minutes of the boil. An excellent clarifying agent that helps brewers achieve crystal-clear beers.

Usage Amount: 1 tsp. per 5 gallons

Clarity Ferm is a product produced by White Labs to reduce chill haze in beer. It works on a very specific site of polyphenols and protein complexes to break down bonding. This means that chill haze is eliminated or greatly reduced. Clarity Ferm is a great tool for brewers that experience chill haze in their beers time and time again. In addition, Clarity Ferm can be used in the production of gluten reduced beers. Beers made with Clarity Ferm often test below 20 ppm of gluten, which is the current international standard for gluten-free. Try Clarity Ferm for making gluten-reduced beers for a loved one who has gluten sensitivity, or just to reduce chill haze in beer!

Polyclar is a polyphenol binder that is mixed with beer after fermentation and allowed to settle out before the beer is racked from the sediment. It binds and absorbs polyphenols, including tannins. Use to fine beer and wine. Usage per 5 gallons: wine-1/8 oz. and beer-1/4 oz.

Biofine beer fine is a fining agent that is used to bind yeast and proteins, allowing them to settle out of beer and giving the beer a brilliant clarity. Use after fermentation, allow to work for a day or two, then rack the beer off the sediment. Enjoy a new level of clarity with Biofine!