Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Clarity Ferm also significantly reduces the gluten content in beers brewed with barley and wheat.
While the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavor, aroma) will be affected.
In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered "gluten free."
Clarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.
Clarity Ferm is developed using Brewers Clarex by DSM.
Store at 4-8 °C
Stable for 12 months
Can be used with all types of malted barley and other raw ingredients.
GMO free
One 10 ml will treat 5 gallons (+/- 20 liter) beer with less than 20% wheat. (For 5 gallons of beer with more than 20% wheat use 20 ml of Clarity Ferm)
APPLICATIONS:
1) To reduce saccharification times. 2) To saccharify unmalted cereal brews. 3) To increase attenuation.
Function in Beer Production:
Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80% hydrolysis of starch present in the grain raw material. Ultra-Ferm amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch.
In the brewhouse, the recommended application dosage of Ultra-Ferm is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes.
Function in Spirits Production:
After starch liquefaction by alpha-amylase, dextrins are hydrolysed in glucose by amyloglucosidase, before alcoholic fermentation. Ethanol production is faster and yield is higher. The recommended saccharification temperature is 60°C.
A suitable substrate for saccharification is a liquefied starch with a dextrose equivalent (DE) between 10 and 20. A higher DE than 20 might reduce the saccharification efficiency. The concentration of the substrate will also influence the saccharification efficiency. A concentration of 20-25% is a general practice. ULTRA-FERM dosage, for given reaction time, depends on the amount of glucose requested. It is usually recommended to add 400 ml per ton of starch for a fast hydrolysis. Possible pH range of use is from 3.5 to 5.5 with optimal between 4.0 and 5.3.
Optimal temperature is 60°C. Amyloglucosidase activity is completely destroyed when the saccharified liquor is held at 85°C for 10 minutes. As an example: a yield of 94% glucose can be obtained after 40 hours with 36000 AGI per kg dry matter; after 72 hours with 17000 AGI/kg and after 85 hours with 13000 AGI/kg, at pH 4.5 with temperature 60°C.
WLP001, renowned for its clean flavors and robust fermentations, has gained fame for its exceptional performance in hoppy beers. This yeast strain excels in accentuating hop flavors and aromas while demonstrating remarkable attenuation, particularly suitable for high-gravity beers. Its above-average attenuation results in a dry beer profile with medium flocculation, leaving behind a clean and crisp finish. Notably, with a vigorous pitch and yeast health, WLP001 exhibits a quick reabsorption of diacetyl, contributing to the overall quality of the brew.
Attenuation: 73-80%
Flocculation: Medium
Optimal Fermentation temperature: 18-23°C
Alcohol Tolerance: Medium (5-10%)STA1: Negative
Beerstyles: American IPA, Double IPA, American Wheat Beer, Barleywine, Blonde Ale, Pale Ale, Imperial Stout
WLP001, renowned for its clean flavors and robust fermentations, has gained fame for its exceptional performance in hoppy beers. This yeast strain excels in accentuating hop flavors and aromas while demonstrating remarkable attenuation, particularly suitable for high-gravity beers. Its above-average attenuation results in a dry beer profile with medium flocculation, leaving behind a clean and crisp finish. Notably, with a vigorous pitch and yeast health, WLP001 exhibits a quick reabsorption of diacetyl, contributing to the overall quality of the brew.
Attenuation: 73-80%
Flocculation: Medium
Optimal Fermentation temperature: 18-23°C
Alcohol Tolerance: Medium (5-10%)STA1: Negative
Beerstyles: American IPA, Double IPA, American Wheat Beer, Barleywine, Blonde Ale, Pale Ale, Imperial Stout
This is a classic ESB strain from one of England’s largest independent breweries. While it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales andIPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation,the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated.Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 18-20 °C
Alcohol Tolerance: Medium
This yeast is from one of the oldest stout-producing breweries in the world.It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout.Attenuation: 69-74%Flocculation: Medium to HighOptimum Fermentation Temperature: 18-20°CAlcohol Tolerance: Medium-High
This yeast is known for its high attenuation, achieving 80% even with 10%ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beerstyles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales.This strain can be a substitute for WLP001 California Ale Yeast.Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature: 18-21°C
Alcohol Tolerance: Medium-High
This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales.
Attenuation: 70-75%
Flocculation: Medium to Low
Optimum Fermentation Temperature: 20-23°C
Alcohol Tolerance: Medium
This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters and ambers. Can also be an alternative to WLP001 California Ale YeastAttenuation: 73-77%
Flocculation: MediumOptimum Fermentation Temperature: 20-22 °CAlcohol Tolerance: Medium
Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65° to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation. Typically has low flocculation characteristics after the first generation.Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 18-20 °C
Alcohol Tolerance: Medium
This strain has more similarities to an English strain than WLP001 California Ale Yeast. It is a big ester producer, showcasing notes of cherry and applewhich compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencingstudies show that this strain belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has beenused to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae.Attenuation: 70-75%Flocculation: Medium to HighOptimum Fermentation Temperature: 19-21°C Alcohol Tolerance: Medium-High
Elevate Your Hazy/Juicy IPAs with White Labs WLP066 London Fog Yeast®
Embark on a flavor journey with WLP066 London Fog Yeast®, White Labs' premier choice for crafting the most popular Hazy/Juicy IPAs. This dynamic yeast strain promises to impart enticing notes of pineapple and ruby red grapefruit, perfectly balanced with hops and a touch of residual sweetness, resulting in a luxurious velvety mouthfeel.
Indulge your taste buds and take your IPA to new heights by choosing London Fog®. Transform your brewing experience and savor the aromatic delights that this exceptional yeast strain brings to your Hazy/Juicy IPAs. Unleash the full potential of your beer with WLP066 London Fog Yeast® today!
Specifications:
Attenuation: 75-82%
Flocculation: Low to Medium
Optimal Fermentation temperature: 17-21°C
Alcohol Tolerance: Medium (5-10%)
STA1: Negative
Beerstyles: Hazy/juicy IPA, American IPA, Double IPA, Barleywine, Blonde Ale, Pale Ale, Imperial Stout
This is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.Attenuation: 75-82%Flocculation: medium to lowOptimum fermentation temperature:18-22°CAlcohol tolerance: medium - high (8-12%)
Craft Your Perfect Hazy Brew with this New England-Style IPA Strain Blend
Elevate your brewing game with our carefully curated blend of favorite New England-style IPA strains. Designed to create beers with a mesmerizing hazy appearance and an explosion of tropical, fruit-forward esters, this blend is a game-changer for IPA enthusiasts.
Experience the best of both worlds as this unique blend produces dry yet juicy beers. Indulge in the delightful mango and pineapple characteristics that not only enhance the flavor profile but also contribute to added drinkability. Whether you're a seasoned brewer or a passionate homebrewer, our blend opens the door to a world of creativity and bold flavors.
Unleash the full potential of your New England-style IPA with this expertly crafted strain blend. From its hazy allure to its tantalizing esters, every sip promises a journey into the tropical paradise of brewing. Cheers to creating beers that leave a lasting impression!
Specifications:
Attenuation: 75-82%
Flocculation: Low/Medium
Optimal Fermentation temperature: 20-22°C
Alcohol Tolerance: Medium/High (8-12%)
STA1: Positive
Beerstyles: Hazy/juicy IPA, Blond Ale, Pale Ale
A low ester producing strain, it’s known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 California Ale Yeast®. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers. A super-fast fermenting yeast strain with a neutral profile. This low ester-producing yeast is best suited to a wide range of styles. Similar to WLP001, but much faster.
Attenuation: 76-83%
Flocculation: Medium-High
Optimum Fermentation Temperature: 18-20°C
Alcohol Tolerance: High
East vs West has long been a battle… cities, weather, pizza, rap… and now IPAs. Who does it better? Luckily this new Hazy blend will produce amazing hazy beers- coast to coast and beyond.
When used in conjunction with new-world modern hops like Citra, Mosaic or Galaxy, this blend produces amazing hazy beers by accentuating hop aroma reminiscent of fresh citrus and tropical fruit.
Specifications:
Attenuation: 70-75%
Flocculation: medium
Alcohol tolerance: Medium to High (abv 8-12%)
Optimum fermentation temperatures: 20-22°C
Beer Styles: Hazy/Juicy IPA, Pale Ale
This yeast has proven to be great in IPAs. This is a great yeast for people who like WLP001 California Ale Yeast because this yeast throws a little personality and body into your beer. Esters are higher than WLP001. This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.
CHARACTERISTICS
Attenuation 73-78%
Flocculation Medium
Optimum Ferment Temp 67-70F
Alcohol Tolerance Med-High
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature: 68-72F
Alcohol Tolerance: Medium
50-75 billion cell count vial
This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.
Attenuation: 70-75%
Flocculation: Low
Optimum Fermentation Temperature: 18-21°C
Alcohol Tolerance: Medium
This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves. Lab test confirmed that this is a Saccharomyces cerevisiae var. diastaticus strain.Attenuation: 75-82 %Flocculation: low Optimum fermentation temperature: 19-21°CAlcohol tolerance: medium.
This strain produces pronounced clove-like phenols present in the aroma and flavor while keeping banana flavors and aromas to a minimum. Refreshing citrus and apricot notes create a crisp, drinkable hefeweizen. This strain has low flocculation and minor sulfur production.
Attenuation: 73-80%Flocculation: LowOptimum Ferment Temp.: 19-21°C Alcohol tolerance: medium
Elevate your Belgian witbiers and white ales with our pinnacle yeast strain. Renowned for high phenol production, it imparts herbal aromas and flavors that seamlessly complement herb and fruit adjuncts. Experience nearly 80% attenuation, resulting in a dry beer with a slightly lower pH compared to English or American ale strains. Unlock the full potential of your brews with this exceptional yeast strain tailored for perfection.
Specifications:
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74?F
Alcohol Tolerance: Medium
STA1: Negativ
Beerstyles: Belgian Pale Ale, Tripel, Cider, Saison, Witbier
With White Labs PurePitch™ NextGen® you ensure that you always add enough yeast cells to your wort. Its 7.5 million cells/ml ensure that you always use enough yeast for batches of 19 to 20 litres of wort.