WLN4000 Clarity Ferm has two uses: increase the collodial stability of beer by reducing chill haze and producing gluten reduced beers in beers made from barley and wheat.
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.
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.
Instructions: Add entire contents (10mL) to 19-26L (5-7 gallons) of cooled wort at the same time as pitching your yeast.
For more information on White Labs please follow this link to their website. http://www.whitelabs.com/yeast/innovation
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