Description
- Reduces the pH during mashing and wort boiling which improves enzyme activity
- Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
- Improves health and vigour of the yeast
- Improves extract yield and fermentability
- Reduces risk of infection
- Reduces extraction of undesirable silicates, tannins and polyphenols
- Reduces beer stone and can prevent gushing in beer
- Improves beer fining performance
- Promotes head retention on beer
- Adds sulphate which give beer a drier and more bitter effect and correct mouthfeel
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