Beer special carrageenan (a clarifying agent)

Beer special carrageenan (a clarifying agent) ------------------------------------------ -------------------------------------- wort clarification agent (carrageenan) using wort clarification agent is to give a clear, good quality protein stability assurance wort wort clarifying agent can effectively remove the coagulation proteins (COLD BREAK), boiled for a long time to give a clear, well wort protein stability is very important. This product is a red algae Ireland Taicai processed carrageenan, which is a high molecular weight of D- galactopyranose sulfate (potassium, sodium, magnesium and calcium) and 3,6-anhydrogalactose linear polyethylene and physical. The product under conditions wort PH was negative state can effectively and positively charged nuclei wort protein combine to produce floc, this precipitation is not easy due to the flow of wort turn caused the floating. This product is refined carrageenan, designed to clarify the wort, economical and easy to use. Main components: red algae, Taicai major role: protein adsorption wort, wort turbidity reduced, to extend the shelf life of beer, non-biological stability of beer improved. How to use: 20-30 minutes before the end of wort boiling, directly into boiling pan. Addition: depending on the type of materials to use brewery and protein content and other factors, add the appropriate amount can be determined empirically. Increased use can improve the cool of the wort.