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Attenuation: 75-80%
and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence
Flocculation: Medium
HEFE produces classic banana and clove notes for traditional Hefeweizen
and yeast viability declines especially in high-gravity or repitched conditions
OXBLOX 3D Dissolved Oxygen Reducer winemaking enzyme Attenuation: 75-80%Easily added to mash water to reduce oxidation in finished beer Scavenges oxygen in mash water Reduces Lipoxygenase (Lox) activity in malt which reduces trans 2 nonenal stale cardboard flavors in beer Reduces hot side aeration Results in beer with fresher flavor and longer shelf life OXBLOX 3D is a specially formulated blend of gallotannins, ascorbic acid, and metabisulphite that is added to your strike water right before mash in. It dissolves easily