Why Use Staze?
\nSome beer styles, such as NEIPAs and wheat beers, rely on haze for their signature appearance and mouthfeel. However, natural haze can be unstable, leading to clarity issues over time. Staze offers a controlled and permanent haze formation, reducing the risk of clarity fluctuations while also helping to preserve hop character and overall beer stability.<\/p>\n
How It Works:
\nStable Haze Formation: Staze contains hydrolysable tannic acid from tree galls or leaves, which binds to haze-active proteins in beer, ensuring a long-lasting and controlled haze.
\nAntioxidant & Metal Chelation: Staze acts as a natural antioxidant, binding metal ions like iron and copper, which prevents oxidative reactions that cause off-flavors and reduce beer freshness.
\nFlavor & Freshness Protection: By neutralizing oxidation catalysts, Staze helps prevent the degradation of hop aroma, bitterness, and overall beer character, ensuring a fresher taste for longer.<\/p>\n
Application in Brewing:
\nStaze is added during beer maturation to ensure optimal haze stability. It can be dosed in two ways:During Transfer from Fermentation to Maturation: Staze solution is added inline during transfer, followed by CO\u2082 sparging for 15-30 minutes to ensure even distribution.
\nVia the Bottom of the Uni-Tank: After adding the Staze solution, proper agitation is necessary to fully integrate it into the beer.<\/p>\n
Dosage Recommendations:
\nTypical dosage: 3\u20136 g\/hl (overdosing may lead to excessive flocculation and unwanted clarification).
\nAddition during bottling is possible but may lead to slight sedimentation in bottles.
\nAvoid adding Staze before the whirlpool stage, as it may interfere with protein stabilization.
\nBy incorporating Staze into your brewing process, you can ensure a consistent haze, fresher flavors, and a longer shelf life for your hazy beer styles.<\/p>\n","protected":false},"excerpt":{"rendered":"