Beer Finings & Enzymes

Beer finings and enzymes help achieve clarity in your finished brew, either by using copper finings - added during the wort boil, enzymes in the fermenter or finings prior to bottling. Enzymes can be used to break down the proteins when brewing ales and lagers which cause chill haze and can remove the gluten protein too, or use amylase enzymes to breakdown all starches to get a complete utilisation of all the sugars which also makes beers diatetic.

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