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BrewTan B is a natural tannic acid developed for brewing beer. Increase to shelf life and flavor stability are some of the benefits of adding BrewTan B to your beer, as well as added colloidal stability. The gallotannins in BrewTan B react with wort proteins through adsorption and precipitation – the BrewTan B/protein complex is left in the spent grains when BrewTan B is added to the mash, or removed in the whirlpool when it is added to the boiler. It is highly effective at coagulating and flocculating proline and –thiol –containing proteins, but does not interact with foam-positive proteins. This in turn inhibits downstream lipid and protein oxidation, improving flavor stability and shelf life. Dosage rate: During The Mash: 8 grams per barrel of mash (8 g/1.17 hL), or 1/4 tsp per 5 Gallons. During the Boil: 5 grams per barrel of wort (5 g/1.17 hL), or 1/2 tsp (per 5 Gallons) dissolved in small portion of hot water, then added to boil. Note: Add BrewTan BEFORE adding Whirlfloc/Irish Moss/Kettle Break. Usage: Dissolve powder in warm water; add solution to mash, boil, or both. In the mash: Add solution to mash water prior to dough-in. In the boiler: Add solution 0-5 minutes prior to end of boil.