Products

The Brew Bucket was the first product and the origin of Ss Brewtech, and for many brewers, the Brew Bucket was their first chance to ferment in stainless steel. Nearly a decade later, Ss challenged their engineering team to pair some of the newest technologies with the original design.   Brew Bucket Pure Flow Valve The star of the Brew Bucket 2.0 is the new Brew Bucket Pure Flow Valve. This valve uses Pure Flow technology, originally developed for the Ss line of professional brewhouses. The removable silicone membrane of the valve provides a sanitary environment where beer makes contact with nothing except silicone. Additionally, they have molded the racking arm geometry into the valve’s silicone diaphragm to provide a seamless flow path for beer when transferring from the Brew Bucket 2.0.   Sanitary Connection The valve attaches to the Brew Bucket using a welded external garden hose thread fitting that allows for a compact, easy-to-use connection without the need to fumble with additional clamps and gaskets. The threads are located externally and sealed by the gaskets built into the Pure Flow silicone, keeping them clean and sanitary. With the new valve design, the brewer can fully rotate the racking arm 360 degrees for maximum control while racking a finished beer.   Conical Base The Brew Bucket 2.0 continues what made the original a great solution for home brewers. The pro-inspired conical base helps minimize trub interaction with fermented beer, thus limiting any concerns of off flavors produced during maturation. Combined with the rotatable racking arm, brewers can effortlessly rack off clean beer like the pros do in craft breweries.   Full Width Lid The Brew Bucket 2.0 features the same full-width removable lid as the original, with a wide access opening that makes cleaning and sanitizing a breeze. Finally, the included thermowell has been repositioned to the lid, and the increased length allows for accurate readings, even when brewing partial batches.   Features Pro-Inspired Conical base Blow off port in lid for airlocks or blow off tubing Rotatable Silicone Racking Arm Pure Flow Valve for transfers and gravity samples 304 Stainless Steel 7 gallon capacity 300m Thermowell Thermometer | LCD Temp Display Module Dual Temp Wide lid with secure spring clamps Etched volume markings gals/liters Welded carry handles Surface safe Silicone Feet Specs: Tank Size: 7 gal Batch Size: 5 gal Dimensions: 24" H x 13" W x 13" D Weight: 11 lbs  

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Upgrade your home winery with an innovative, Stainless Steel, Brew Bucket™ Fermenter!  You will enjoy many of the benefits of a stainless conical fermenter but at a fraction of the cost and you are going to love how easy it is to use!  Made by Ss Brewing Technologies from polished 304 Stainless Steel, the Brew Bucket™ is not only functional it is downright beautiful. At MoreWine!  we know winemaking equipment and we truly believe this is a piece of equipment you are going to enjoy using every season. While originally designed for Home Beermaking, the Brew Bucket has proven itself as a great addition to the home winery.  Stainless Steel construction means easy cleaning and long lasting durability, while a tightly clamped gasketed lid means no oxygen permeation and premature spoilage of your wine.  This is a great unit for small fermentations, test batches, and kit wines.  The entire lid lifts off, making additions or stirring of must hassle-free.  Cleaning is equally easy, as the stainless steel construction will resist tartaric buildup, and the wide opening allows for scrubbing if necessary. We inspected and used the Brew Bucket™ and one of the most unique features that stood out is that the Brew Bucket can be stacked during fermentation, even with an airlock attached. We also like the conical bottom that allows trub to settle out in a concentrated space that minimizes the surface area of the trub that is in contact with your beer.  The included Patent Pending Rotating Racking Valve is also a brilliantly simple design allowing you to rotate the racking arm inside the Brew Bucket down during fermentation to minimize trub, and later up to get clear beer when racking!   Etched Volume Markers on the inside were super handy when filling. The build quality is really amazing for the price. Welds are clean. The lid is strong and the spring loaded lid hatches are solid.  The lid includes a removable, molded silicone gasket that ensures an airtight seal.  We love an airtight seal so that we can be sure to see the airlock working.  The welded on stainless handles make the BrewBucket super easy to move.  Overall: Very functional, easy-to-use, will last a lifetime, and looks amazing. Lets make some wine! Features: Certified Food Grade 304 Stainless Steel Construction Patent Pending Stainless Rotating Racking Valve 6.95 gal Max Capacity 40° Conical Bottom for Trub Trapping Nests for Storage, Stacks for Ferment! Molded Silicone Lid Gasket Spring Loaded Lid Clamps for Airtight Lid Seal Offset Airlock Hole includes Silicone Stopper Gallon Markers inside for visual volume assessment Stainless construction resists damage and is easy to clean 21” Height x 13” Width 10 lbs Note: 1/2" Silicone fits into the lid hole for use as a blowoff.  3/8" ID tubing is perfect for racking beer from the BrewBucket's valve.

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Brand-new stainless steel beer keg with US-standard MicroMatic D System Spear Slim Quarter Keg holds 82x 12 oz beers or 62x 16 oz pints A good middle-ground size with high-capacity but small enough to fit multiple kegs in larger kegerators or keezers Commercial quality construction—produced and tested in an ISO 9001 Certified facility Supply your brewery with the best kegs on the market with these 7.75 gallon 1/4 Barrel US Sanke Kegs. Our kegs are produced and tested for quality in an ISO 9001 Certified facility, abiding by strict quality control standards. Each keg is contructed entirely of Stainless Steel, ensuring a long serving life for your brewery. The quarter barrel keg, commonly referred to as a slim quarter or tall quarter keg, is a great option for bars and restaurants that want to offer a variety of beers but don't have the space for multiple full size kegs. Holds 82 x 12 oz beers (62 x 16 oz pints). Features:   7.75 gal (1/4 bbl) US Sanke keg 304 Stainless Steel Construction 23" Height, 11.5" Diameter MicroMatic D System (U.S. Sankey) Spear Working pressure is 43.51 psi (3.0bar)  

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The perfect fermenter for fermenting wine kits and sometimes preferred for beer fermentations because of its larger volume. This is a 7.9 gallon plastic fermenter complete with lid, airlock, and spigot. The rotating spigot allows you to push the bucket deeper into your counter or benchtop without obstruction. When it's time to transfer out, bring the bucket to the edge of your counter and rotate the spigot to point down. These buckets are made from Polypropylene. Why Polypropylene? These buckets are made from polypropylene as it is less porous and significantly smoother than other HDPE fermenters. HDPE is porous and can harbor microbial activity making it more difficult to clean and sanitize. Being less porous, polypropylene also does not absorb aroma like HDPE so there is less flavor carry over from batch to batch. Kit Includes: 7.9 gallon plastic bucket Plastic lid with hole and grommet Airlock Spigot Please note: The spigot hole comes pre-molded into the bucket and needs to be drilled out before installing the spigot. We recommend using a 5/8" drill bit and taking care not to strip the female threads that accept the spigot. The spigot includes a back nut that won't be needed—simply remove the back nut and thread in the spigot with the gasket in between the neck of the spigot and the bucket. The lid forms a very tight seal and requires a decent amount of downward force to lock in place.  

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A 30L (7.9 gal) food-grade plastic bucket. Ideal for all fermentations, but especially ideal for wine kits, beers that tend to have a high krausen (Hefe) and any fermentation that is slightly too large for your 6-gallon pail. These buckets come molded with a threaded hole for a spigot to screw into. Our FE356 spigot threads in perfectly.  Why Polypropylene? These buckets are made from polypropylene as it is less porous and significantly smoother than other HDPE fermenters. HDPE is porous and can harbor microbial activity making it more difficult to clean and sanitize. Being less porous, polypropylene also does not absorb aroma like HDPE so there is less flavor carry over from batch to batch. Approximate Dimensions: 15.75" Wide x 16.25" Tall Click here for optional lid (FE357B) or full fermentation kit (FE357). Please note: the spigot hole comes pre-molded into the bucket and needs to be drilled out before installing the spigot. We recommend using a 5/8" drill bit and taking care not to strip the female threads that accept the spigot. The spigot includes a back nut that won't be needed—simply remove the back nut and thread in the spigot with the gasket in between the neck of the spigot and the bucket. The lid forms a very tight seal and requires a decent amount of downward force to lock in place. KegLand Part number: KL01588

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This adapter can be installed on the Core 360 Mini Regulator from Kegland in order to use 74 gram CO2 cartridges. Use a crescent wrench to remove the stock adapter piece for 12 gram cartridges and simply screw in this adapter with 5/8-18 UNF female threading. Switching to 74 g cartridges will allow you dispense 1-4 Cornelius kegs, depending on how it is used and the CO2 consumption required. TR21-4 Male Thread x 5/8-18 UNF Female Thread Adapter only. Regulator and CO2 cartrdige sold separately.   KegLand Part Number: KL20411

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Originally starting as a keg company, A&K Cooperage has, for the last 25 years, focused solely on manufacturing American oak barrels. The barrels are made using the European technique of fire bending to make the wood more pliable. The staves are also air dried for at least 24 months and all the wood is sourced from Missouri. These barrels are medium plus toast and have a 2" bung. Features: Staves air-dried for 24 months minimum Medium Plus Toast 2" Wooden Bung 100% Missouri Oak 30" Tall x 19" Diameter, 60 lbs

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A-CIP is a specially formulated acid detergent designed for use in cleaning, descaling, and passivation applications. The blend of nitric and phosphoric acid and low foaming surfactant makes it ideally suited for circulation cleaning applications. The blend of nitric and phosphoric acid is designed to solubilize beer stone, milkstone, and a variety of inorganic deposits. Applications: Removes organic residue from: Circulation / Clean In Place systems Brewery and beverage systems Stainless steel cleaning / passivation Specifications: Color: Pink Fragrance: Acidic pH Range: < 2 Dilution: 1 - 5 oz. / gal. Density: 9.92 HAZMAT: UN3264 DOT HAZMAT - 8 Corrosive Liquid, Acidic, Inorganic, NOS (Containing Nitric Acid and Phosphoric Acid) Please note: Intended for commercial use. Due to HAZMAT shipping restrictions, this product is required to ship via freight. It will ship directly from the manufacturer on its own pallet. If you order multiple SIS products, they will be condensed onto a single pallet, unless your order also contains sanitizers. Sanitizers must be shipped on a separate pallet from caustics and acids. HAZMAT items are not able to be returned.

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For Paulaner or Spaten keg, this is an A-Type keg tap. Also known as a keg coupler, keg tap, coupling, or adapter. Both barbs measure 3/16" ID and 1/4" OD. This model features a pull-ring pressure relief valve (not pictured). KegLand Part Number: KL06057

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Ensure consistently clean and fresh-tasting lagers by preventing diacetyl formation right from the start of fermentation Optimize your brewery operations by reducing tank turnaround times and energy consumption associated with traditional diacetyl rests Simplify your brewing process with easy addition at the start of fermentation, providing confidence in consistent flavor quality batch after batch Do you want to produce clean-tasting lager consistently? Do you want to decrease your tank turn-round time, save energy costs, and reduce your carbon footprint? Discover what ALDC can do for you. Diacetyl is the rancid buttery flavor commonly associated with lagers due to their colder fermentation temperatures. α-acetolactate is excreted by the yeast when synthesizing valine, an essential amino acid required for yeast biosynthesis. It is broken down into diacetyl, which is then reabsorbed by the yeast. This final step is governed by time and temperature. The addition of ALDC at the start of fermentation allows the direct breakdown (decarboxylation) of α-acetolactate into flavorless acetoin and prevents the formation and normal metabolism of diacetyl by the yeast cell. Let ALDC help you to produce clean, fresh-tasting lager again and again. Benefits: Prevents hop creep (if pH conditions are optimum) Consistent clean flavor lager production Reduces energy (cold maturation / warm diacetyl stands) Increases tank turnaround times it will not remove diacetyl Why use ALDC? Using ALDC will prevent the off-flavor diacetyl forming, negating the need for a diacetyl rest, reducing your conditioning time and your energy consumption, giving you brew after brew confidence in flavor quality. How to use ALDC? Easily dose in the fermenter at the start of fermentation. What is the ideal amount to use of ALDC? The ideal amount of ALDC to add is 1.6ml/hl. Underdosing will reduce the effectiveness.  If you overdose you there will be no impact on beer quality, it will just cost you more! How to store ALDC? ALDC must be stored cold in the fridge- do not freeze. What other process aids can I use to complement my brewing process with ALDC? Diacetyl flavor can also be formed from bacterial infection and poor yeast health. Ensure you are using a well balance yeast food (such as yeast life extra) and keeping the plant clean. Does ALDC work on fermented beer? ALDC is pH dependent and at low beer pH’s ALDC will not work as effectively therefore needing a higher dose rate.  

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Extend your beer's shelf life by effectively preventing the formation of unsightly colloidal haze Specifically targets and removes haze-active polyphenols, ensuring only the necessary components are filtered out As an insoluble processing aid, Alphaclar S is easily removed through filtration and doesn't require labeling on your final product Alphaclar S is a single-use cross linked polyvinylpyrroidone (PVPP). It is a colloidal haze stabilizer which can increase the shelf life of beer. Alphaclar S absorbs the haze-active polyphenols which would otherwise react with haze-active proteins in filtered beer to form colloidal haze during storage. Principle: Beer contains polyphenols which are derived from hops and malt. The smallest (haze active) polyphenol molecules and the smallest (haze-active) protein molecules will pass through the filter. At first the beer may be bright but gradually the polyphenols with polymerize due to oxidation. Once they reach a certain size they can react with the haze-active proteins to form colloidal haze which is measurable and visible. Eventually the colloids can become large enough for them to sediment. Alphaclar S absorbs the polyphenols via hydrogen bonding. As PVPP is insoluble, beer filtration will remove the haze-active polyphenols which have been absorbed onto the PVPP. This takes away one side of the equation in colloidal haze formation, thereby improving the stability of beer. Benefits: Increases beer shelf-life due to preventing colloidal haze formation Only the specific haze-active polyphenols are removed PVPP is insoluble so it’s removed by filtration and therefore is a processing aid, which is no required to be listed on labels  

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Simplify your brewing process and reduce costs with Clarizyme™, the innovative solution that shortens maturation and prevents chill haze without compromising beer quality Brew for a wider market by effortlessly producing gluten-reduced or gluten-free beer while maintaining the desired taste, aroma, and mouthfeel, all with minimal investment Clarizyme™'s targeted enzyme action ensures haze stability and gluten reduction, offering a versatile and efficient solution compatible with various malts and adjuncts Introducing Clarizyme™, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme™ will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme™ is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts. With Clarizyme™, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer. Benefits: Little-to-no investment or equipment needed Increases maturation production capacity Shortens processing time Prevents chill haze in beer keeping and ensuring quality Can be used with all kinds of malts and other raw materials, making it a versatile brewing enzyme Enables the production of gluten-free/gluten-reduced beer from barley malt depending on the legislation of each country Is Clarizyme™ a genetically modified organism? Clarizyme™ does not contain any genetically modified material. The host organism is self-cloned which may or may not be considered a GMO depending on the legislation of each country. How is Clarizyme™ used in the brewing process? Clarizyme™ can be used with all kinds of malts and other raw materials. Simply add to the cooled wort at the beginning of fermentation. Please check our TDS / best practice for dosage guidelines when using alternative adjuncts to barley. Can Clarizyme™ be used to make gluten-free beer? Yes, Clarizyme™ can be used to make gluten-reduced/gluten-free beer from barley malt, so no need to use expensive gluten-free adjuncts. Our product degrades gluten into peptides. Please note, gluten-free declarations are dependent on local regulations. Can Clarizyme™ negatively affect beer flavor or quality? No, Clarizyme™ specifically targets the carboxyl end of the amino acid proline, which is omnipresent in haze-sensitive proteins and gluten. Our product does not impact foam, taste, flavor, body, or mouthfeel.  

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Compac CG, derived from the Eucheuma cottonii seaweed, harnesses the power of semi-refined kappa carrageenan to enhance your brewing process By effectively binding with haze-forming proteins during the boil, Compac CG contributes to clearer wort and ultimately, a more stable beer Experience benefits with Compac CG, from improved hot break to enhanced yeast vitality and filtration efficiency Compac CG contains semi refined kappa carrageenan from the seaweed species Eucheuma cottonii. Principle: The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex becomes unstable and precipitates out of solution. The clear wort that results produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool Improved yeast vitality during fermentation Improved filtration – longer filter runs Improved beer haze and colloidal stability    

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Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you. Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan. Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics. Benefits: Improved hot break compaction in the whirlpool leading to higher wort extraction High cold break precipitation resulting in a clearer wort Reduced final haze with enhanced colloidal stability Why use Compac CG™? Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste) Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials Improves turnaround time so beer is processed faster Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced How do I use Compac CG™? By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil. How do I know I am using the right amount? Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things: Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.   Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize. Why is Compac available in granules, tablets and powder, and which one is right for me? Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing. Powder, is for automatic dosing systems. How do I store Compac CG™? Store Compac CG™ in a dry location at room temperature.  What other process aids can I use to complement my brewing process with Compac CG™? With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation.  What is the difference between kettle finings, copper finings and Irish moss? Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.    

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Maximize your brew length and reduce messy boilovers and fermentation foam with Foamsol™ Foamsol™ enhances brewing efficiency, leading to increased fill capacity and improved hop utilization for better beer quality Simplify your brewing process and cut down on cleaning costs by effectively managing foam with thermostable Foamsol™ Are you looking to increase your brew length without worrying about over boil in the wort kettle or the hassle of excessive foam in the fermentation vessel? Discover how Foamsol™ can help you achieve this. Foamsol™ is a thermostable silicon-based antifoam designed to manage foam throughout your brewing process effectively. Benefits: Increased fill capacity in wort kettle and fermentation vessel Improved hop utilization and preservation of head positive proteins Improves beer quality and brewing efficiency Reduced cleaning costs Reduced foam in CIP sets Mode of Action Foamsol™ reduces the surface tension of the liquid film, preventing over-foaming in the fermentation vessel or wort kettle, increasing brew capacity by up to 20% and alpha acid usage by up to 15%. Foamsol™ offers a simple and economical approach to boosting your brewing efficiency and productivity. Keep your foam where it belongs in the fermenter, not on the floor. Why use Foamsol™? Excessive foaming can cause significant loss of foam-positive proteins and alpha acids, as they adhere to vessel walls or spill onto the floor. Foamsol™ helps improve foam potential and increases alpha acid usage by up to 15%. By preventing the overfoaming How to use Foamsol™? Add Foamsol™ during the transfer to the wort kettle, into whirlpool enroute to the fermentation vessel or directly into the fermentation vessel. Dilute 1 part in 10 before addition to increase the efficiency. Will the use of Foamsol™ affect the flavor of my beer? No, Foamsol™ only improves alpha acid utilization without affecting the flavor. Can I re-pitch my yeast? Yes. A low addition rate in relation to the yeast biomass yield at the end of fermentation ensures no effect on yeast for re–pitiching. What is the ideal amount to use of Foamsol™? Wort Kettle: 2-10ml/hl Fermentation Vessel: 0.5-5ml/hl Cross Flow Filtration: Keep addition rates below 2ml/hl How to store Foamsol™? Store at ambient temperatures. Do not freeze. Will Foamsol™ have a negative impact on beer foam? No, Foamsol™ is effectively removed by adhering to the yeast cell wall, or with the trub in the wort kettle, ensuring no negative impact on beer foam.    

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Unleash the full potential of your starch-based materials, achieving maximum fermentable sugar yields Experience significantly reduced residual carbohydrates in your final product, leading to a cleaner profile Achieve a high degree of attenuation, precisely controlling the final sugar content for your desired outcome Glucoamylase™ 400 is a GMO-free food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α-1,4 glucosidic linkages of starch, liberating single glucose units. Benefits: Maximizes the conversion of starch containing substrates to fermentable sugars Minimizes residual carbohydrates Provides a high degree of attenuation  

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Achieve crystal-clear beer faster with Protofine™, a natural, plant-based solution that effectively precipitates yeast and protein during cold storage This vegan-friendly fining agent rivals traditional methods like isinglass while enhancing filtration and beer stability Reduce cold storage time and improve beer haze. Protofine™ is a natural and widely trusted food-grade formulation designed for optimal flocculation Protofine™ is a food grade product designed to promote the flocculation and precipitation of yeast and protein complexes during cold storage of beer. Principle: Protofine is a natural, plant-derived formulation with application potential in a wide range of alcoholic beverage applications. The active components of Protofine have been widely used throughout the food industry for many decades. Protofine is comparable to traditional fining products (isinglass) in performance. Benefits: Vegan friendly Natural, plant-derived product Improved filtration performance Reduced cold storage time Improves beer haze and stability

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Achieve noticeably clearer beer and reduce your cold storage needs with the powerful protein and yeast removal of Protosol™ Optimize your brewery's efficiency and increase vessel utilization thanks to Protosol's ability to significantly shorten maturation times Brew with confidence knowing Protosol™ is a vegan-friendly solution that enhances both the clarity and colloidal stability of your beer Are you looking to improve the clarity of your beer and reduce maturation time? Discover what Protosol™ can do for you. Protosol™ is a silica-sol based fining agent which can be used in the brewhouse to remove protein from wort, and at the end of fermentation to promote the sedimentation of yeast and protein particles, resulting in clearer, brighter beer. Benefits: Reduces cold storage time Improves beer haze and colloidal stability Vegan friendly Shortens maturation times Increases vessel utilization Mode of Action Protosol™ when added to beer crosslinks and traps haze-forming particles, allowing for faster sedimentation and quicker clarification. Effective at low addition rates, it boosts brewery throughput without investing in extra tank or filtration capacity, reduces energy consumption, shortens maturation times, and increases vessel utilization. Protosol™ offers a straightforward and economical solution to refine your brewing process, delivering consistently clear beer while optimizing your production efficiency Why Use Protosol™? With Protosol™, you’re improving clarity and optimizing the brewing process to achieve consistent, quality and increase efficiency. How does Protosol™ works? Protosol™ complexes with haze-causing particles increasing their size, leading to faster sedimentation and quicker clarification. This specialized colloidal silica sol works effectively even at low addition rates, allowing you to boost your brewery’s throughput without investing in additional tank or filtration capacity. How to store Protosol™? Protosol ™ should be stored at cool ambient temperatures. It should not be stored colder than 39°F. When should I add Protosol™ to my brewing process? For wort clarification it should be added at the start of whirlpooling or on transfer to the whirlpool. For beer clarification, Protosol™ should be added at the end of fermentation What is the ideal amount of Protosol™ to use? Each beer and brewing process is unique. Please click here for our optimization best practice. Does Protosol™ affect the flavor of my beer? No Protosol™ won’t affect the flavor of the beer when recommended addition rates are adhered to.    

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Vicant SBX provides comprehensive protection against beer oxidation by targeting key biochemical reactions that lead to flavor deterioration, haze, and color changes This innovative anti-oxidant effectively inhibits LOX activity, chelates metal ions, and binds with thiol proteins to ensure superior organoleptic stability in packaged beer Beyond flavor protection, Vicant SBX also prevents unwanted color development, improves wort filtration, and guards against haze formation, offering multiple benefits for beer quality Vicant SBX is a new generation of highly effective, multi-component beer anti-oxidant designed to give maximum protection against the oxidative deterioration of beer in package. It is a beige powder which is soluble in water. Principle: Recent research has highlighted the importance of controlling oxidation during the initial stages of the brewing process as these reactions can result in oxidative deterioration in final packaged beer. An understanding of the biochemical reactions involved in the formation of the precursors of molecules involved in the oxidative deterioration (flavor, haze, color) of beer has allowed Lallemand Brewing scientists to formulate a new product that specifically targets the biochemical reactions that result in the production of these harmful precursors. Vicant SBX acts by: Inhibiting LOX activity, minimizing the production of staling aldehydes Chelating metal ions (Fe/Cu) which catalyze the production of reactive oxygen species (ROS) so reducing non-enzymatic autoxidation of unsaturated fatty acids Binding with thiol (-SH) proteins Preventing Maillard reactions in wort and in final beer to eliminate color change Benefits: Improved organoleptic stability Protection against color development/browning Improved wort filtration Protection against haze formation  

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