{"title":"Brewing Aids","description":"\u003cp\u003eKettle finings, clarifiers, yeast nutrient and enzymes.\u003c\/p\u003e","products":[{"product_id":"lallemand-servomyces-yeast-nutrient-10g","title":"Lallemand Servomyces™ Yeast Nutrient · 10 g","description":"\u003cp\u003e\u003cstrong\u003eA tiny dose with a big job. Servomyces is brewer's yeast naturally enriched with zinc and other trace minerals — it goes into the boil so your pitched yeast ferments faster and cleaner.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eYeast nutrient · 1 g per 100 L · Add ~10 min before end of boil · Zinc-enriched · 10 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eServomyces isn't a yeast you ferment with. It's a single brewing yeast strain propagated and dried to accumulate trace minerals and elements — notably zinc — that are essential or limiting during fermentation, and it goes into the kettle, not the fermenter.\u003c\/p\u003e\u003cp\u003eLallemand lists the effects: fermentation time can drop significantly, yeast sedimentation improves, uptake of maltose and maltotriose is stimulated (depending on your strain) for higher alcohol yields, yeast growth during propagation goes up, and harsh sulphur notes are eliminated for a smoother, more balanced beer.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eBiological yeast nutrient — zinc-enriched brewer's yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eServomyces L50, 10 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eZinc\u003c\/td\u003e\n\u003ctd\u003e50,000–60,000 ppm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSolids\u003c\/td\u003e\n\u003ctd\u003e\u0026gt; 93 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e1 g per 100 L of wort (fermentation); 2 g per 100 L (propagation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eAbout 10 minutes before the end of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMO\u003c\/td\u003e\n\u003ctd\u003eContains no GMO materials\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's dose is 1 g per 100 L of wort, so a 20 L batch needs 0.2 g (1 g ÷ 100 L × 20 L). One 10 g sachet therefore covers about 50 batches of 20 L.\u003c\/p\u003e\u003cp\u003eFor propagation — building up yeast — Lallemand doubles it to 2 g per 100 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWeigh 0.2 g for 20 L on a scale that reads to 0.01 g.\u003c\/li\u003e\n\u003cli\u003eAdd it to the kettle about 10 minutes before the end of the boil.\u003c\/li\u003e\n\u003cli\u003eDon't add it cold-side: Servomyces L50 is a live organism, and Lallemand recommends dosing before the end of the boil to deactivate it.\u003c\/li\u003e\n\u003cli\u003eReseal the sachet straight away and keep it dry.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a lager? Pair it with LalBrew NovaLager™ or SafLager™ W-34\/70. Clarifying in the kettle as well? Protafloc goes in at much the same point, 15 to 10 minutes before the end of the boil.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore dry with the packaging intact, as Lallemand specifies.\u003c\/li\u003e\n\u003cli\u003eOnce opened, close it tightly after each use; you'll be dipping into it for a lot of batches.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Yeast nutrient for brewing (Servomyces™)\u003c\/li\u003e\n\u003cli\u003eComposition: brewer's yeast (Saccharomyces cerevisiae) naturally enriched with trace minerals, including zinc\u003c\/li\u003e\n\u003cli\u003eAllergens: yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 10 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, packaging intact\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt's a nutrient, not a fermenting yeast — you still need to pitch your yeast as normal.\u003c\/li\u003e\n\u003cli\u003e10 g at 0.2 g per 20 L goes a very long way: roughly 50 brews.\u003c\/li\u003e\n\u003cli\u003eShips from our partner warehouse in the Czech Republic, in a separate parcel from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I ferment beer with Servomyces?\u003c\/strong\u003e\u003cbr\u003eNo. It's a biological yeast nutrient added to the boil; you still pitch your brewing yeast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much Servomyces for 20 L?\u003c\/strong\u003e\u003cbr\u003e0.2 g. Lallemand's rate is 1 g per 100 L of wort (2 g per 100 L for propagation).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003eAbout 10 minutes before the end of the boil. It's a live organism, so the boil deactivates it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat difference will I notice?\u003c\/strong\u003e\u003cbr\u003eLallemand says fermentation time can fall significantly, sedimentation improves and harsh sulphur notes are eliminated, giving a smoother, more balanced beer.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609390414,"sku":"BOP-SERVOMYCES","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1906_672-2-lallemand-servomyces-beer-yeast-nutrient-10-g-ezgif-com-webp-to-jpg-converter.jpg?v=1790201891"},{"product_id":"brewferm-biersol-100ml","title":"Brewferm Biersol · Silica Sol Wort Clarifier · 100 ml","description":"\u003cp\u003e\u003cstrong\u003eClearer wort, clearer beer. A few millilitres of Biersol at the end of the boil help the hot-break proteins separate out, so a brighter beer goes into the fermenter.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eSilica sol · 3–5 ml per 10 L · End of the boil · Also fines young beer · Keep frost-free · 100 ml\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBiersol is a silica sol: colloidal silicon dioxide in a slightly alkaline water solution. Dosed at the end of the boil, it improves the clarification of proteins in the wort — the so-called hot trub — and contributes to a clearer beer.\u003c\/p\u003e\u003cp\u003eBrewferm also lists it as a clarifier for young beer, so it has a second job after the boil.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eBrewferm (Belgium)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eSilica sol — wort and beer clarifier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eColloidal silicon dioxide in a slightly alkaline aqueous solution, approx. 30 % SiO₂\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH\u003c\/td\u003e\n\u003ctd\u003eApprox. 8.9–9.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e3–5 ml per 10 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eEnd of the boil; can also fine young beer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFrost-free, protected from light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003e3–5 ml per 10 L means 6–10 ml for 20 L. One 100 ml bottle covers 10 batches at the top dose, or 16 at the bottom one.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMeasure 3–5 ml for every 10 L of wort — a small syringe makes this easy.\u003c\/li\u003e\n\u003cli\u003eAdd it at the end of the boil.\u003c\/li\u003e\n\u003cli\u003eClearing a young beer instead? Brewferm lists that use too; the only dose it publishes is 3–5 ml per 10 L.\u003c\/li\u003e\n\u003cli\u003eKeep it in its original bottle: the safety data sheet advises polyolefin containers and warns against steel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a pale lager where every bit of clarity shows? Try it with Czech Pilsner Malt and SafLager W34\/70.\u003c\/p\u003e\u003cp\u003ePrefer a tablet in the kettle? Protafloc is our carrageenan-based kettle fining.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore frost-free and away from light.\u003c\/li\u003e\n\u003cli\u003eKeep the bottle closed and in its original container.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Biersol — silica sol for wort and beer clarification\u003c\/li\u003e\n\u003cli\u003eIngredients: colloidal silicon dioxide in a slightly alkaline water solution\u003c\/li\u003e\n\u003cli\u003eAllergens: none stated by the manufacturer\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 ml\u003c\/li\u003e\n\u003cli\u003eStorage: frost-free, protected from light\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrewferm declares Biersol appropriate for food use.\u003c\/li\u003e\n\u003cli\u003eNot classified as hazardous in its safety data sheet. If it gets in your eyes, flush thoroughly with running water and seek medical advice.\u003c\/li\u003e\n\u003cli\u003eDon't let it freeze: \"Storage frost-free!\" is the one line Brewferm ends with an exclamation mark.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients reach you from our partner warehouse in the Czech Republic, in their own parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add Biersol?\u003c\/strong\u003e\u003cbr\u003eAt the end of the boil, 3–5 ml per 10 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for 20 L?\u003c\/strong\u003e\u003cbr\u003e6–10 ml.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it in the fermenter?\u003c\/strong\u003e\u003cbr\u003eBrewferm says it can also be used as a clarifier in young beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eFrost-free, away from light, in the original bottle.\u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"Default Title","offer_id":60933609554254,"sku":"BOP-2011","price":4.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2011_biersol-brewferm-100-ml.jpg?v=1790201891"},{"product_id":"lallemand-abv-aromazyme-100g","title":"Lallemand ABV Aromazyme™ · Hop Aroma Enzyme · 100 g","description":"\u003cp\u003e\u003cstrong\u003eHops hold more aroma than they give up. Aromazyme's β-glucosidase splits the bonds that keep part of it locked away as glycosides, so the fermenter gets a more complex hop aroma out of the same dry hop.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eβ-glucosidase enzyme · 5 g\/hl (1 g per 20 L) · Add mid-fermentation · pH 3.5–6.5 · 15–65 °C · 100 g jar\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eABV Aromazyme™ is a food-grade enzyme preparation from a selected strain of Aspergillus niger, with strong glycosidase activity. Its β-glucosidase breaks glycosidic bonds in hop compounds, releasing monoterpene alcohols — aroma that would otherwise stay out of reach — plus a little glucose.\u003c\/p\u003e\u003cp\u003eLallemand says that shifts the balance of terpenes towards a more diverse hop aroma and flavour, softens harsh bitterness for better drinkability and slightly increases wort fermentability. A natural fit for dry-hopped IPA, NEIPA and APA.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (ABV range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eEnzyme preparation — β-glucosidase (glycosidase activity)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSource\u003c\/td\u003e\n\u003ctd\u003eSelected strain of Aspergillus niger\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eActivity\u003c\/td\u003e\n\u003ctd\u003e1,500 BGDU\/g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhite to light brown powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e5 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimum pH\u003c\/td\u003e\n\u003ctd\u003e3.5–6.5 (lower activity still at pH 3.0)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimum temperature\u003c\/td\u003e\n\u003ctd\u003e15–65 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eMid-fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eDeclared activity for 4 years if stored properly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003e5 g\/hl → 1 g for 20 L (approx., dose × 0.2 hl). The 100 g jar holds enough for 100 batches of that size.\u003c\/p\u003e\u003cp\u003eLallemand recommends using the whole pack once it's opened — a tall order at 1 g a brew, so seal it tightly and keep it cool and dry between batches.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWeigh 1 g per 20 L and dissolve it in about 10 ml of water or wort (1 g in 10 ml). Stir thoroughly so it's evenly dispersed.\u003c\/li\u003e\n\u003cli\u003eAdd it to the fermenter mid-fermentation. That gives the enzyme time to work, lets the active yeast eat the glucose it releases and loses less aroma to CO₂.\u003c\/li\u003e\n\u003cli\u003eDry hop early in fermentation — Lallemand says that extracts more terpene glycosides for the enzyme to work on.\u003c\/li\u003e\n\u003cli\u003eDon't add it after filtration.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with Citra and Mosaic in the dry hop and Lallemand New England yeast.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore the sealed jar in a cool, dry area.\u003c\/li\u003e\n\u003cli\u003eStored properly, it keeps its declared activity for 4 years.\u003c\/li\u003e\n\u003cli\u003eOnce opened, close it tightly after each use.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Enzyme preparation for brewing (β-glucosidase)\u003c\/li\u003e\n\u003cli\u003eIngredients: β-glucosidase enzyme preparation from Aspergillus niger\u003c\/li\u003e\n\u003cli\u003eAllergens: not stated in the manufacturer's data sheet\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFood-grade: complies with the JECFA and FCC specifications for food-grade enzymes.\u003c\/li\u003e\n\u003cli\u003eIt changes how much aroma you get out of your hops — Lallemand even suggests it lets you use fewer hops or less aromatic varieties.\u003c\/li\u003e\n\u003cli\u003eOne 100 g jar, 1 g per 20 L.\u003c\/li\u003e\n\u003cli\u003eAs a brewing ingredient it ships from our partner warehouse in the Czech Republic, separately from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much Aromazyme for 20 L?\u003c\/strong\u003e\u003cbr\u003e1 g. The dose is 5 g\/hl.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003eMid-fermentation, dissolved in about 10 ml of water or wort. Dry hop early in fermentation, so there's more for the enzyme to work on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it affect bitterness?\u003c\/strong\u003e\u003cbr\u003eLallemand says it reduces unpleasant, harsh bitterness and improves drinkability.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it change attenuation?\u003c\/strong\u003e\u003cbr\u003eSlightly: Lallemand says it slightly increases wort fermentability, and the yeast consumes the glucose it releases.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610733902,"sku":"BOP-270355","price":28.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/307_1431-aromazyme-front-white-lowres.jpg?v=1790201898"},{"product_id":"protafloc-kettle-finings-tablets-22g","title":"Protafloc Kettle Finings Tablets · 22 g","description":"\u003cp\u003e\u003cstrong\u003eBrighter wort from the kettle. As the wort cools, Protafloc's carrageenan pulls proteins together into clumps that settle out faster, for a clearer wort and a cleaner-looking beer.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eCarrageenan kettle finings · Tablets · 1.5–7.0 g\/hl (0.6–2.9 tablets\/hl) · Last 10–15 min of the boil · 22 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eProtafloc is a semi-refined carrageenan, a polysaccharide derived from seaweed. Added near the end of the boil, it helps proteins coagulate; as the wort cools, the carrageenan takes on a compact, ordered structure that drags protein particles into aggregates, and those settle faster.\u003c\/p\u003e\u003cp\u003eThe payoff is clearer wort and faster wort run-off. It stays a processing step: it doesn't change how the beer tastes or smells.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaker\u003c\/td\u003e\n\u003ctd\u003eMurphy \u0026amp; Son (UK)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKettle finings — semi-refined carrageenan (E407a)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eTablets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e1.5–7.0 g\/hl (0.6–2.9 tablets per hl)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003e10–15 minutes before the end of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimum wort pH\u003c\/td\u003e\n\u003ctd\u003eAround 5.3; no reaction below pH 4.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e22 g (±1 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, away from direct sunlight; 10–15 °C recommended, max. 30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e3 years from manufacture at recommended storage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003e1.5–7.0 g\/hl → 0.3–1.4 g for 20 L, which is roughly an eighth to half a tablet (0.12–0.58 tablets). On those figures a tablet weighs about 2.4–2.5 g, so the 22 g pack is roughly 9 tablets (approx., derived from the dose table).\u003c\/p\u003e\u003cp\u003eYes, you'll be breaking tablets. The upside: one pack lasts a lot of brew days.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAdd it to the kettle 10–15 minutes before the end of the boil. The maker's current data sheet says 10 minutes, or the whirlpool if that isn't possible.\u003c\/li\u003e\n\u003cli\u003eThe right rate depends on your malt, recipe and adjuncts — check your cold break and adjust within the range.\u003c\/li\u003e\n\u003cli\u003eWort pH matters: the optimum is around 5.3, and a wort already below pH 4.4 won't react.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a clear Czech-style pils? Try it with Czech Pilsner Malt, Žatec Semi-Early Red (Saaz) hops and SafLager W34\/70.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it sealed in its original pack, cool and out of direct sunlight.\u003c\/li\u003e\n\u003cli\u003eRecommended 10–15 °C; never above 30 °C.\u003c\/li\u003e\n\u003cli\u003eShelf life: 3 years from manufacture when stored as recommended.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Protafloc kettle finings (carrageenan tablets)\u003c\/li\u003e\n\u003cli\u003eIngredients: semi-refined carrageenan (E407a), derived from seaweed\u003c\/li\u003e\n\u003cli\u003eAllergens: none stated by the maker\u003c\/li\u003e\n\u003cli\u003eNet quantity: 22 g (±1 g)\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cool, away from direct sunlight\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTablet format, 22 g (±1 g) — about 9 tablets (approx.).\u003c\/li\u003e\n\u003cli\u003eIt works in the kettle (or the whirlpool), before the wort ever reaches the fermenter.\u003c\/li\u003e\n\u003cli\u003eUsing Biersol instead? That's a liquid silica sol dosed at 3–5 ml per 10 L — a different route to clearer wort.\u003c\/li\u003e\n\u003cli\u003eProtafloc is dispatched with our brewing ingredients from a partner warehouse in the Czech Republic, not with equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much Protafloc for 20 L?\u003c\/strong\u003e\u003cbr\u003e0.3–1.4 g, roughly an eighth to half a tablet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003e10–15 minutes before the end of the boil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProtafloc or Biersol?\u003c\/strong\u003e\u003cbr\u003eBoth help clarify wort in the boil. Protafloc is carrageenan in tablet form; Biersol is a liquid silica sol.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it work in a soured wort?\u003c\/strong\u003e\u003cbr\u003eNot below pH 4.4 — the reaction doesn't happen. The optimum is around pH 5.3.\u003c\/p\u003e","brand":"Murphy \u0026 Son","offers":[{"title":"Default Title","offer_id":60933611520334,"sku":"BOP-PROTAFLOC_TABLETY","price":3.36,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/265_s-l1600.jpg?v=1790201899"}],"url":"https:\/\/brewtaurus.com\/en-cz\/collections\/brewing-aids.oembed","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}