Beer Fining, KF-SG111

KF-SG111 is a specifically designed fining for finished beer and wine. It consists of specifically charged nano-silicone particles. Technical characteristics such as surface area, particle size and ion-charge are specifically modified in order to achieve the highest possible absorption at cold crash. After the absorption at recommended doses, rapid sedimentation takes place within 24 hours. In the process, most beer styles benefit from evident clarity and transparency. When used in wort, it shortens the duration of whirlpool, reducing the risk of of Dimethylsulphide (DMS) formation. This in return bring less EBC (colour) and improved taste stability of the beer. The specific charge of KF-SG111 and its absorption process do not cause any negative influence to the essential proteins in beer and that way doesn't affect the taste and head retention even at higher than recommended doses.

 

Primary function of KF-SG111 is to improve the colloidal stability in beer, by absorbing and neutralizing haze causing proteins. Proteins would normally combine with Polyphenols over time, especially if the beer is oxidized. This new complex is called Reversable Chill Haze when the bonds are only hydrogen bonds. Over time you end up with stronger ionic bonds and covalent bonds between Tannoids and Proteins, causing Permanent Haze. 

 

KF-SG111 TREATMENT RESULTS IN

 

Elimination of haze in finished beer

Crystal clear beer at any temperature

Helps Yeast Flocculation

Compact sedimentation

Enhanced filterability

Enhanced stability

 

COMPOSITION & PHYSICAL STATE

Specifically charged nano paticles of silicon dioxide in powdered form. Foodgrade and non toxic.

 

DOSAGE

Added to beer at 45 g/hL(100 liters) ratio. Higher doses can be required in wort composed of larger quantities of adjunct (corn, millet, rice, syrup etc). Specific lab testing at different dosages is recommended in order to achieve optimal results.

 

 

INSTRUCTIONS FOR USE

 

FOR FINISHED/ACTIVE BEER:

Add 45 g/hL KF-SG111 to a container, pour 1 liter of boiled and cooled (deaerated) water and mix it slowly. This mixture can be added to beer while beer is gently stirred or swirled. It takes only 12-24 hours for KF-SG111 to finish it's work. Beer can be racked after that. You must add deaerated water to KF-SG111 and not the other way around. The reason for using deaerated water is to avoid adding any dissolved oxygen or microbes living in water to your finished beer.

 

Optimal working temperature range:  4°C (it can also work at higher temperatures but slower. Setting time should be increased upto a week accordingly.)

 

***Water can be deaerated simply by boiling and then letting it cool before adding to KF-SG111.

 

FOR WORT/KETTLE FINING:

For wort fining, KF-SG111 can be added directly to the kettle at the end of the boiling, at least 5 minutes past last hop additions. It can also be dosed using automatic dosing units. Additionally, KF-SG111 can be dosed in continuous flow between kettle and whirlpool unit. In case of a leakage rinse the surface with plain water.

 

Optimal working temperature range:  70°C to 95°C

 

 

STORAGE

Store KF-SG111 in a cool and dry place away from sunlight and moisture.

 

SHELF LIFE

5 years

 

PACKING

1 KG, 10kg and 25 KGS