Attenuaid is an alpha–amylase enzyme preparation from a fungal source (Aspergillus oryzae).
It can be used to remove hazes caused by residual starch, increase rate of fermentation and wort attenuation. It is best added to chilled wort before or at the same time as yeast pitching.
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.