WHIRLFLOC

PROBLEM: Poor wort clarity
SYMPTOM: High wort losses due to loose trub formation
SOLUTION: Addition of Whirlfloc to flocculate the positively charged protein

Key benefits
► Increases wort recovery
► Gives a considerably brighter wort
► Improves final beer filtration and stability

Whirlfloc is a purifed form of high molecular weight carrageenan extracted from red marine algae (Rhodophycae) and manufactured exclusively for use as a wort fining agent. It accelerates the formation of dense and compact hot and cold trub, saving time, boosting wort recovery and resulting in considerably brighter worts.

Related process:
High Gravity Brewing
Barley
Wort boiling
Wort clarification, cooling and aeration
Wheat, rye, oats, triticale
Buckwheat, quinoa