Brewty

Brewty can be added to both the mash and the boil. During the mash Brewty primarily binds to, and removes metal ions such as iron, therefore, preventing oxidative reactions and improving flavour stability.

Brewty will also bind to haze-active proteins, precipitating them out of solution, leading to more efficient lautering, with a constant run-off and higher extract yields. Without Brewty, brewers may face filter blockages and slower run-off rates, reducing overall brewing efficiency and product consistency.

In the boil, the primary action is the binding to haze-active (HA) proteins, improving beer clarity and stability. When used in conjunction with Carrageenan, it creates a synergistic effect, further enhancing protein precipitation and improving overall haze reduction.

This combination ensures a cleaner, clearer brew, making it an essential addition for brewers seeking superior clarity and long-term stability in their beers.