Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze can become permanent.

CLARITY-FERM will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.

CLARITY-FERM is added to cooled wort at the beginning of fermentation. (pitch with your yeast)

The recommended dose rate is 1 vial per 5 gallons of wort.