White Labs Clarity Ferm
White Labs Clarity Ferm WLE4000 is an enzyme that is intended for two brewing purposes.
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It eliminates the appearance of chill haze, while extending the shelf life of packaged beer.
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It significantly reduces the gluten in beers brewed with barley and wheat.
Simply add Clarity Ferm to wort when pitching yeast and Clarity Ferm will do its work during fermentation. After fermentation is complete, the possibility of chill haze during cold crashing or storage will be eliminated and the beer will be stable and clear!
This easy-to-use enzyme breaks down sensitive (haze-active) polypeptides that create chill haze without impacting the beer’s head retention, color or flavor. Chill haze is caused when proteins and tannins in malt bind together in cold storage.
Clarity Ferm also significantly reduces the gluten in beers brewed with barley and wheat. It essentially chops up the gluten proteins so that people with gluten sensitivities do not react adversely. When used correctly, beers treated with Clarity Ferm test below 20 ppm of gluten.
This 10 mL vial is stable for 12 months. Keep refrigerated (39-46ºF) for long term storage. Can be stored at room temperature for use within 2-3 months.
HOW-TO use White Labs Clarity Ferm in your homebrew recipe:
Add to wort when pitching yeast. Dosage rate for most applications is 10 mL per 5 gallons in most recipes. 20 mL is advised in beers with more than 20% wheat. Refer to the White Labs dosage calculator for accurate dosage rates.
