Carrageenan

2. Main effects and characteristics
. Remove excess protein in wort (especially cold turbid protein to increase the non-biological stability of beer.
. Clarify wort and help filter wine. .
, Reduce the usage of filtration aids.
, Improve the compactness of malt residue, reduce wort loss, and increase wort yield.
, Do not enter the beer after binding to protein and precipitating The finished product is completely a processing aid.
, does not affect the flavor stability of beer.
3. Product
Usage
Add the wort to the boiling pot minutes before the end of boiling. Granular form Wort clarifier can be added directly into the boiling pot. In order to avoid dust flying, it needs to be mixed with water into a paste before adding.
4. Adding amount
Recommended dosage, the amount depends on each Factors such as the use of auxiliary materials in the factory and the protein content of wort, the optimal addition amount needs to be determined by each factory through experiments. Adding too much is not only a waste, but also can make the sediment not dense and cause floating.
Five , Storage and Packaging Specifications
Stored in dry and cool conditions for two years without deterioration.
/ barrel.