Clarity Ferm from White Labs
APPLICATIONS:
1) To increase the collodial stability of beer by reducing chill haze.
2) Producing gluten reduced beers in beers made from barley and wheat.
FUNCTION:
Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually 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.
This easy-to-use enzyme can be used on all types of brewing materials and is a cost effective product to replace silica gel or PVPP. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. When fermentation is complete, chill haze has already been addressed.
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 usually tests below 20 ppm of gluten, the current international standard for gluten free. White Labs offers gluten testing for beers, this test will allow brewers to know the gluten level of the beers it produces, but brewers are not allowed to use this value on their labels until the FDA completes its validation.
The TTB has issued interim labeling guidelines for beers made with gluten containing grains, and it states:
“TTB will allow use of the statement ‘Processed or Treated or Crafted to remove gluten,’ together with a qualifying statement to inform consumers that: (1) the product was made from a grain that contains gluten; (2) there is currently no valid test to verify the gluten content of fermented products; and (3) the finished product may contain gluten.”
CLARITY-FERM is added to cooled wort at the beginning of fermentation. (pitch with your yeast)
Made with Brewer’s Clarex by DSM
10mL Single Use
| Weight | 0.25 lbs |
|---|---|
| Dimensions | 3 × 3 × 3 in |
3 reviews for White Labs Clarity Ferm
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Don –
This stuff works. No need to filter or cold crash for long periods. Beer tastes the same and no change in appearance.
Benjamin Van Hoesen –
Gulten killer! I’ve got a ton of friends that range from gulten intolerant to full on Celiac disease. I’ve brewed 15+ beers with this, added one vial to a 5gl batch and not a single friend has had a reaction.
I started low gravity with barley only and have slowly moved up to higher gravity. I recently did an 8% American Wheat (wheat has something like 4x the gulten that barley does) and my most sensitive friend drank a growler over a few hours without a single issue.
I’ve noticed no taste difference, there might be a very very tiny drop of in the beers body, but just add a 3 – 4oz of oats and that’s fixed.
All this said — CHECK WITH YOUR DOCTOR! Warn all your GF friends that it might not work! Label the beers you put it in so you don’t give someone a really bad day… Don’t be stupid.
J. Oles (verified owner) –
This stuff works great for its designed purpose, less or no protein haze. As mentioned by other people it does help with gluten intolerant people depending on the type of gluten intolerance. For people whose problem is with gluten itself, they will probably be fine. For people, like my wife, who are allergic, or intolerant, to what gluten breaks into, it may or may not work for them. Warn your friends that are actually gluten intolerant, not those losers on the fad diet, that it was brewed with regular grain but has been treated to some extent, and let them make an educated decision. My wife has sampled some beers I used clarity ferm in with no reaction but that could just mean that it has less, not that it has none. Be smart and enjoy good beer.