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 forcing them from solution into suspension. Cask beer often reached temperatures well below that at which they are served during storage and transport, and chill hazes readily occur.
The use of a Silica hydrogel, or PVPP can help prevent chill haze as these products bind to the dissolved protein or polyphenol removing them from the solution and thus lowering the potential for chill haze.
Polyclar Brewbrite is a kettle fining product that uses both PVPP and carrageenan to bind tannins as well as protein in the copper. Kompactikleer is an isinglass, silica hydrogel blend which binds in haze potential protein the cask.
These products have a proven track record in the UK and the USA.
For more information regarding these products please click on the tech sheets or please contact frances.maud@murphyandson.co.uk
