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AB Vickers

AB Vickers Compac CG™ | Kettle Fining Agent | 2 kg

    Description

    • Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process
    • Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction
    • Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources

    Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you.

    Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan.

    Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics.

    Benefits:

    • Improved hot break compaction in the whirlpool leading to higher wort extraction
    • High cold break precipitation resulting in a clearer wort
    • Reduced final haze with enhanced colloidal stability

    Why use Compac CG™?

    • Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste)
    • Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials
    • Improves turnaround time so beer is processed faster
    • Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced

    How do I use Compac CG™?
    By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil.

    How do I know I am using the right amount?
    Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things:

    • Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.
       
    • Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize.

    Why is Compac available in granules, tablets and powder, and which one is right for me?
    Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing.

    Powder, is for automatic dosing systems.

    How do I store Compac CG™?
    Store Compac CG™ in a dry location at room temperature. 

    What other process aids can I use to complement my brewing process with Compac CG™?
    With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation. 

    What is the difference between kettle finings, copper finings and Irish moss?
    Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.

     

     

    AB Vickers Compac CG™ | Kettle Fining Agent | 2 kg

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      SKU: AD462

      $108.99

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        Description

        • Achieve noticeably clearer wort and enhanced beer stability by effectively removing haze-forming proteins during the brewing process
        • Experience improved whirlpool efficiency with Compac CG™, leading to better hot break compaction and increased wort extraction
        • Compac CG™'s concentrated granular form ensures optimal performance and potentially longer filter runs, saving you time and resources

        Do you need an easy solution for improving filtration and haze stability? Is your whirlpool trub not compact and contributing to haze in your beer?  See what Compac CG™ can do for you.

        Compac CG™ is a semi-refined, granulated form of the seaweed species Eucheuma cottonii. The species Eucheuma cottonii is rich in the kappa isomer of carrageenan.

        Added 5 minutes before the end of kettle boil or upon whirlpool transfer. When added to boiling wort kappa carrageenan reacts with soluble proteins, notably the proline-rich fraction which can cause haze. Once the wort is cooled, the carrageenan-protein complex becomes unstable and precipitates out of solution. The resulting clear wort produces a beer with enhanced processing characteristics.

        Benefits:

        • Improved hot break compaction in the whirlpool leading to higher wort extraction
        • High cold break precipitation resulting in a clearer wort
        • Reduced final haze with enhanced colloidal stability

        Why use Compac CG™?

        • Compac CG™ gives brewers better hot break compaction meaning more extraction of wort (less waste)
        • Improves cold break compaction leading to clearer wort which gives longer filter runs improving your usage of your filter materials
        • Improves turnaround time so beer is processed faster
        • Improves final haze and colloidal stability as the problematic sensitive proteins which can bind to polyphenols from hop products are reduced

        How do I use Compac CG™?
        By weighing the optimal amount then adding into the wort kettle 5-10 mins before the end of wort boil. Alternatively, into the whirlpool as it is being filled. If using a dosing system, program to dose into the wort during the final stage of the boil.

        How do I know I am using the right amount?
        Copper finings are an easy way to make a big improvement in your beer clarity and filterability. To check you are using the right amount you can do two things:

        • Carry out an optimization check (see the optimization video below) this ensures correct additions even if there are raw materials or process changes.
           
        • Take a cold wort sample at cast, post heat exchanger and allow it to settle overnight. Cloudy wort indicates you are not adding enough. Bright wort with high sediment levels (over 5%) means you are adding too much – optimize.

        Why is Compac available in granules, tablets and powder, and which one is right for me?
        Compac CG™ is a Pure Granular form which means the active ingredients are at the highest concentration and lower dose rates are required to achieve the best results. Compac CG™ Tablets are useful for smaller breweries to allow easy consistent addition without having to measure each time. The tablets are mixed with a dispersant to allow for better mixing.

        Powder, is for automatic dosing systems.

        How do I store Compac CG™?
        Store Compac CG™ in a dry location at room temperature. 

        What other process aids can I use to complement my brewing process with Compac CG™?
        With regards to Finings, it is common to combine copper fining use with cellar finings, such as silica sol or isinglass, which are added post fermentation and reduce haze contributed by yeast during fermentation. 

        What is the difference between kettle finings, copper finings and Irish moss?
        Kettle and copper finings are the same thing and refer to the addition point which is in the brewhouse on the hot side. Irish moss is another type of kettle fining from the Chrondrus Chrispus species of seaweed. It has a lower concentration of the active ingredient kappa carrageenan than in Euchema cottonii which is used for Compac CG™ . It is therefore less effective at removing the haze forming proteins.

         

         

        Documents
        TDS_ABV_PROCESSAIDS_COMPAC-CG_ENG_DIGITAL-6
        Process-Aids-Booklet-ENG-Print-A4-AB-Vickers-1
        Compac CG (CCG311) Spec H011
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