Description

White Labs WLE4000 Clarity Ferm (10ml)

Clarity Ferm prevents chill haze in your beer. Add 1 vial of Clarity Ferm to 19 litres (5 gallons) of cooled wort when you pitch your yeast. Each package contains 1 vial.

Brewing Low Gluten Beer

Clarity Ferm has been reported to reduce gluten content in beer to nearly negligible levels. A barley or wheat beer made with Clarity Ferm usually tests below 20 ppm of gluten which is the international standard for gluten free. Many people who are sensitive to gluten have had great success brewing with Clarity Ferm.

Technical Info (don't fall asleep)

Chill haze in beer results from the precipitation of complex polyphenols and proteins during cold storage. The nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze can become permanent.

Clarity Ferm will prevent the precipitation of complex polyphenols and proteins by hydrolyzing 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.