Whitelabs Clarity Ferm WLN4000

NOTE:  All Whitelabs shipments must be packed with enough ice to keep the yeast cool until it reaches it’s destination.  Before checkout, please add a minimum of two ice packs to your order.  Whitelabs shipments will also need be sent by Express Post if being shipped outside the Sunshine Coast, Wide Bay or Capricornia areas.  Remember this is a living organism that will be damaged by extended or repeated periods of warm temperatures.

CLARITY-FERM is a product containing a highly specific endo-protease which only cleaves polypeptides at the carboxyl end of the amino acid proline.  Protease is derived from Aspergillus niger.

Applications:

• To increase the collodial stability of beer by reducing chill haze.
• Producing gluten reduced beers in beers made from barley and wheat.

Function:

Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent.

Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolysing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.

This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. When fermentation is complete, chill haze has already been addressed.

In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free. White Labs offers gluten testing for beers, this test will allow brewers to know the gluten level of the beers it produces, but brewers are not allowed to use this value on their labels until the FDA completes its validation.