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Easily make clear beer by adding Clearzyme to your fermenter at the same time you pitch your yeast. This enzymatic solution targets and breaks down haze-inducing proteins so they cannot later bind with tannins to create beer haze. Clearzyme by CellarScience specifically targets haze-active proteins, so it has no negative effect on flavor, aroma, or head retention. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy.
Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6.
Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use.