Description
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Removes Sulfur Off-Flavors: Effectively eliminates unwanted compounds like hydrogen sulfide, DMS, and mercaptans for a clean-tasting beer.
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Unique Copper-Bound Technology: Utilizes an inactivated specific yeast autolysate rich in biologically bound copper to react with and remove sulfur.
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Streamlines Brewing Time: Helps avoid extended maturation periods often needed to naturally reduce sulfur off-flavors.
Do you need an easy solution for times when sulfur off flavors and aromas linger in your brews? Discover how ISY S-Reduce™ can help you produce Sulfur-Free Brews.
ISY S-Reduce™ is a unique inactivated specific yeast autolysate rich in biologically bound copper, capable of removing sulfur off-flavors from beer including hydrogen sulfide (H₂S), dimethyl sulfide (DMS) and mercaptans. The sulfur compounds react with the bound copper and are removed along with the yeast, resulting in a fresh and clean tasting beer.
Benefits:
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Reduces or removes hydrogen sulfide (H₂S) from your beer.
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Potential reduction of other sulfur compounds including dimethyl sulfide (DMS) and mercaptans.
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Helps avoid extended maturation to reduce sulfur off-flavors.
Mode of Action:
AB Vickers ISY S-Reduce™ is rich in copper, which is immobilized within the yeast cells. When added to beer, the copper reacts with sulfur compounds, creating insoluble precipitates and slight haze. These compounds are then removed during yeast transfer or beer clarification, ensuring your brew remains clean and flavorful.
ISY S-Reduce™ provides an easy and cost-effective solution to eliminate sulfur off-flavors in your beer. Say goodbye to the worry of discarding an entire batch due to unwanted flavors!
Storage:
Store ISY S-Reduce in a cool, dry place, away from direct sunlight. Ensure the container is tightly sealed to maintain its effectiveness.
Dosage:
The recommended treatment rate is 10-30g/hL. Dissolve ISY S-Reduce™ in about 10x its weight of sterile, deaerated water. Stir well and mix thoroughly with the beer.
Add ISY S-Reduce™ towards the end of fermentation or during maturation. Limit contact with the beer to 3-5 days. Sulfur reduction is efficient and typically achieved within this period.
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