5 Star Supermoss HB 400 gr
SUPERMOSS HB
Special formulated food grade carrageenan complex to remove proteins in wort and reduce haze in finished beer.
- Formulated to mix rapidly with cold water
- Attracts positively charged haze forming proteins
- Carries through to primary fermentation
- Dosage: 2 g / 10 litres
- User manual in English & Italian
Instructions: use up to 2 g per 10 litres. Mix in cold water or chilled wort and agitate for 30 seconds. Add this mixture 10 minutes before the end of the boiling process while stirring. Whirlpool after boiling. Discard sediment.
Storage: close the packaging tightly after use and store in a dry place at room temperature.
PRODUCT TECH SHEET
SUPER MOSS™
(Carrageenan)
A Food Grade Product
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BENEFITS
Formulated to mix rapidly with cold water
Attracts positively charged haze forming proteins
Safe to handle
Can help reduce haze in finished beer
Carries through to primary fermentation
DESCRIPTION
SUPER MOSS is a negatively-charged, red seaweed based, Kapa and Lambda carrageenan coagulant designed to attract the positively-charged, haze forming proteins together in the brew kettle and primary fermenter then settle out. Supper Moss has been formulated to mix rapidly in cold water. This feature allows it to be added directly to the bowl without creating fish eyes of undissolved carrageenan. Properly used, it can help reduce chill haze.
PROPERTIES
APPEARANCE……………………………………………..…………….…………….…HITE POWDER
MIXING ABILITY…………………………………………………………………………………XCELLENT
FOAM………………………………………………………………………………………………..NONE
GENERAL USE DIRECTIONS
Use at rate 1oz. in 10 bbls. You may use less, but do not use more.
Place in a covered jar that is one half filled with cold water. Close jar and then shake vigorously for 30 seconds. Moss will swell within ten minutes, then apply to last 15 minutes of boil. Whirl pool as necessary.
SAFETY
DANGER: Dust will irritate mucas membrane. Use caution when handling.
FIRST AID: For eye contact, flush thoroughly with running water for 15 minutes and get prompt medical attention.
Rev. 06/03