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.

DeHaze Gluten free and stabiliser enzyme

Brewers Clarity contains fungal endopeptidase enzyme for gluten-free beer production. This enzyme only cleaves haze sensitive polypeptides at the carboxyl end of the amino acid proline. It’s also the enzyme used to produce most of the gluten reduced beers you see on the market today.

Brewers clarity can be used with all kinds of malts and other raw materials. The product is added to cooled wort at the beginning of fermentation.

Benefits
 Prevents chill haze
 No other beer parameters are affected
 Increases production capacity
 Eliminates the cold stabilisation procedure

Benefits
Reduces Diacetyl production
Significantly reduces maturation times
More efficient vessel utilisation
Improves beer quality

Application and rates of use when used in the initial fermentation:The product can be mixed in with the cold wort at the beginning of fermentation at a rate of 1 to 5 grams per hectolitres of wort which equates to 10 to 50 ppm. To ensure even distribution of the enzyme, it is recommended that it be added as the wort is being run into the fermenter.