MashLife is a natural polyphenolic extract derived from pomegranate that strengthens your beer’s antioxidative protection from the very beginning of the brewing process.

By selectively complexing pro-oxidative metals such as iron and copper, MashLife limits the formation of reactive oxygen species (ROS) and slows flavour degradation during storage and transport

Unlike generic antioxidants, MashLife also binds haze-forming thiol-containing proteins, improving colloidal stability while preserving hop bitterness and fresh character.

This is not cosmetic stability.
This is structural oxidative control.

How MashLife Works

MashLife operates through selective chelation and protein interaction:

1. Complexation of iron and copper at the start of the brewing process

2. Limitation of radical chain reactions responsible for oxidative staling

3. Selective binding of thiol-containing haze proteins

4. Preservation of hop-derived compounds

Used early, it reduces downstream oxidative load — meaning less flavour collapse months later.

If you export, distribute widely, or simply want shelf-life insurance, this is a strategic addition to your brewhouse.

Application & Dosage

Preparation

Prepare a 10% solution using water at approximately 50°C to improve solubility

Recommended Addition Points

Kettle Addition
• Add shortly before boiling, before hop addition

Split Addition (Recommended for Higher Doses)
• 50% added to brewing water before raw materials
• 50% added to kettle shortly before boiling

Typical Dosage Rates

• 1–2.5 g/hl for pale beers
• 2–4 g/hl for dark or high gravity beers

Who Should Use MashLife?

• Breweries exporting beer

• Breweries with longer distribution chains

• High-hopped styles sensitive to oxidation

• Breweries seeking colour stability in pale lagers

• Breweries aiming for extended shelf-life without sensory compromise

If your beer sits warm in retail at 22°C for weeks, this matters.

By limiting the formation of fermentable sugars, IMOBoom helps deliver a balanced, full-bodied beer with reduced alcohol and enhanced drinkability.

Why Use Staze?
Some 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.

How It Works:
Stable 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.
Antioxidant & 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.
Flavor & 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.

Application in Brewing:
Staze 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 CO₂ sparging for 15-30 minutes to ensure even distribution.
Via the Bottom of the Uni-Tank: After adding the Staze solution, proper agitation is necessary to fully integrate it into the beer.

Dosage Recommendations:
Typical dosage: 3–6 g/hl (overdosing may lead to excessive flocculation and unwanted clarification).
Addition during bottling is possible but may lead to slight sedimentation in bottles.
Avoid adding Staze before the whirlpool stage, as it may interfere with protein stabilization.
By incorporating Staze into your brewing process, you can ensure a consistent haze, fresher flavors, and a longer shelf life for your hazy beer styles.

Added at both the mash and the boil, Brewty:

• In the mash: Chelates metal ions like iron, reducing oxidation and improving flavor stability. It also precipitates haze-active proteins, leading to more efficient lautering and higher extract yields.
• In the boil: Binds with haze-active proteins to improve clarity and beer stability. When combined with carrageenan, it enhances protein precipitation, further reducing haze.

With a low dosage rate (1.5–4 g/hl) and easy solubility, Brewty streamlines brewing efficiency while ensuring a cleaner, clearer final product. An essential stabilizer for brewers aiming for long-term consistency and superior beer quality.

Application and rates of use
Due to the unique nature of different yeast strains and the constraints of the production
process the requirements for Nutromix tablets are varied. It is advised that trials are
carried out to determine the precise usage rate. This normally lies in the range of 20 to 40
tablets (50—100g) per 16hl (10 UK barrel) brew. A high rate may be required for a short
period, after which the rate of addition can be significantly reduced. With regular use, low
rates can be effective in preventing nutrient deficiencies. Addition of quantities in large
excess of this may exceed the permitted limits for zinc and manganese.
Nutromix tablets should be added either to the kettle during boiling or to the hot wort prior
to cooling. Nutromix tablets may be added to cold wort but will take much longer to
dissolve. If Nottingham Ale Yeast is used the product should NOT be mixed with the yeast
whilst it is being reconstituted.
Storage and shelf life
• Store in cool conditions away from direct sunlight
• Keep in original container
• Keep containers sealed when not in use
• The shelf life at the recommended storage conditions is at least two years

When yeast is handled and stored correctly, reusing it can yield significant cost savings and quality advantages. However, to achieve the best outcomes, it is always advisable to provide yeast with proper nourishment. Neglecting the yeast’s nutritional needs can lead to various flavor defects in beer, underscoring the importance of ensuring it has everything it requires.

Benefits of using our yeast nutrients include:
– Enhanced viability during storage.
– Reduced lag phase, leading to faster fermentation initiation.
– Consistent fermentation performance.
– Reliable flocculation, aiding in the settling of yeast and clarity of the final product.

Additionally, Metabs proves useful for eliminating free chlorine present in tap water, which has the potential to cause chlorophenolic off flavors in beer.

Furthermore, Metabs can be utilized to preserve the freshness of empty casks during storage.

Learn more about kettle fining: https://goodbeer.solutions/en/kettle-fining-the-clarification-of-the-wort-at-boiling/