NutroMixTabletter 5 x 5g
Profesjonell gjærnæring, ofte benyttet av mikrobryggerier.
1 tablett holder til opptil 120 liter med øl, hjemmebryggere bør benytte 1/4 tablett pr 25 liter batch.
Tilsettes siste 10 minuttene av kok.
Datablad finner du ved å trykke her.
Nutromix Tablets contain a carefully balanced blend of nutrients and trace elements formulated to correct nutrient deficiencies in wort.
Improves rate of yeast growth.
Prevents slow fermentations
Useful in high / low nitrogen worts
1/4 tablet is a standard weight for ease of use for 25L batch size.
Protafloc Tabletter 10 x 2.4g
Protafloc klarningsmiddel for øl, som virker på samme
måte som Irish Moss og Whirlfloc.
Hjelper også mot kjøletåke.
Pakken inneholder 10 tabletter, hver på 2.4gram.
Tilsettes de siste 5-10 minutter av koketiden.
Dosering 1 tablett til 100L vørter ,
1/5 - 1/2 tablett pr. 25L vørter for standar øl.
Noe mer for sterkøl og noe mindre hvis De brygger fra ekstrakt.
Datablad finner du ved å trykke her.
Use these to add clarity to your brew. Simply pour into your wort right before bottling or kegging and you're good to go.
GMO-free and derived naturally from non animal product, and is therefore suitable for vegetarians and vegans.
Amyloglucosidase 300 - Enzym som benyttes til produksjon av Pilsner og BRUT IPA's.
Dosering - 3-8ml pr 100 liter øl. avhengig - for best resultat tilsettes i gjærinspannet sammen med gjæren.
AMYLOGLUCOSIDASE 300 (AMG)—Enzymes
Amyloglucosidase 300 is derived from a selected strain of Aspergillus sp. and helps to increase the fermentability of wort. This product is ideal to use for the production of highly attenuated low carbohydrate beers.
Improved fermentability of worts
An alternative to priming sugar
Improves beer shelf life
Ideal for use in packaged beers
Reduces process time
This enzyme is used to produce glucose, starting from the non-reducing ends of starch chains and dextrins. In brewing the result of enzymic action is the increase of the fermentability of wort. ?-Amylase side activity in this product will also very slowly hydrolyse 1,6 glucosidic linkages. There are also very small quantities present of transglucosidase and acid protease (hemicellulase).
Amyloglucosidase 300 can be added to the mash or fermenter to create low carbohydrate super-attenuated Pilsners and Brut IPA's. Alternatively, it can be added to the mash converter to improve fermentability or to change the sugar spectrum of the resultant wort.
Another use for the enzyme is the replacement of priming sugar additions to bottled beers. Glucose is produced from oligosaccharides giving rise to an increase in perceived dry/sweetness character.
Application and rates of use
Where to add the product
To mash conversion vessel, fermenter, or post-fermentation, depending on application.
The pH range for the activity of the product is between 3.0 and 5.0, with optimum performance at pH 4.2. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration.
The enzymic activity of the product is effective in the temperature range between 40°C and 65°C, with optimum performance at 60°C. The optimum temperature will depend upon process variables including time, pH, substrate nature and concentration.
The product can be inactivated by holding at a pH of between 4.0 and 5.0 for 10 minutes at a temperature of 95°C or for between 30 and 60 seconds at a temperature of 80°C.
How much of the product to add
For the production of low carbohydrate beers, typical rates of addition are between 3g and 8 g per hectolitre (100 liters) of wort; dependent upon temperature, time, desired attenuation and sugar spectrum.
The activity of Amyloglucosidase 300 is expressed as GAU/ml. one GAU produces 1 gram of reducing sugars per hour from 4% soluble starch, under assay conditions of pH 4.2, and a temperature of 60°C for 60 minutes.
Produced naturally in wines as a by-product of the fermentation, additional glycerine can be added to impart smoothness and to reduce harshness.
Technically known as Glycerol, if your wine has a thin taste, try this.
This is a thick, clear liquid that adds body and a little sweetness to the wine or beverage.
It can also add mellowness, dissipating some harsh flavours.
Use it sparingly though, as a little goes a long way.
Add to taste, in increments of about 25ml per 5 gallons of wine.
Let the wine rest, taste and add more if you prefer.
It is often used in making liqueurs.
Also useful to assist the sliding of corks within a hand-corker.