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Principles of kettle finings, and helpful hints to maximize benefits
Our kettle fining products, made from kappa-carrageenan derived from seaweed, are added to wort during the boil to enhance protein removal as it cools. These natural processing aids help produce brighter wort, reduce filtration time, and boost fermentation while increasing colloidal stability and compacting sediment, all without affecting head retention or requiring label declaration. Available as tablets and granules, our finings are 5–10% more efficient than competitors and must be added at the right time and dose for optimum results.
