WHITE LABS CLARITY-FERM

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. 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 10 ppm of gluten; the current international standard for gluten free is 20 ppm. Use one dose (10 ml) for 19 to 26 litres (5 to 7 U.S. gallons).