Owly055
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- Joined
- Feb 28, 2014
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I visited with my friend who runs his own microbrewery last evening, and we touched on a number of good topics. Probably the most interesting to me other than his issues with managing ferementers, inventory, and his supply lines was his use of Clarex .... also known as clarity ferm.
The main reason for using
Clarex was to reduce gluten content. He was under the impression that it broke gluten down into simple sugars........ which clearly is NOT the case. It does however break down gluten to the extent of enabling a normal beer to legally be classified as gluten free ( less than 20 PPM).
The product is beginning to be used in commercial brewing as it greatly reduces clarification time. It is not technically a "fining" like gelatin or whirlfloc, etc. It actually breaks down the proteins down that cause haze.
Interestingly it is derived from some of the components of black mold of all things!! How do they discover these things?
I've been reading the threads on this, and definitely will try it......... sounds like a good product.
H.W.
The main reason for using
Clarex was to reduce gluten content. He was under the impression that it broke gluten down into simple sugars........ which clearly is NOT the case. It does however break down gluten to the extent of enabling a normal beer to legally be classified as gluten free ( less than 20 PPM).
The product is beginning to be used in commercial brewing as it greatly reduces clarification time. It is not technically a "fining" like gelatin or whirlfloc, etc. It actually breaks down the proteins down that cause haze.
Interestingly it is derived from some of the components of black mold of all things!! How do they discover these things?
I've been reading the threads on this, and definitely will try it......... sounds like a good product.
H.W.