Vicfine

Reduced cold storage time.

Fewer vessels.

Lower energy use.

Reduced beer loss.

Improved filtration.

Faster throughput.

Reduced powder use.

Improved beer haze and stability.

Less re-work.

Vicfine is typically added at between 1 and 3 gm/hl. For both performance and commercial considerations it is advisable to identify the correct addition rate. This will vary from beer to beer (a simple optimisation test is detailed later).

Vicfine is added via a solution to beer at the end of fermentation and chilling, or if centrifuges are used immediately after centrifugation. It is fully compatible with silica gel, but all other processing aids at this stage should be added separately (methods of solution preparation are detailed later).For maximum benefit the Vicfine solution should be added in-line to the beer during transfer. If added prior to the chiller satisfactory incorporation will occur. A static inline mixer is advisable otherwise. Some beers react very quickly with Vicfine - flocculation can occur within minutes of addition. In these cases Vicfine addition should take place throughout the whole period of beer transfer. If this is not possible additions should be made during the latter part of the transfer, or to the filled vessel. Unitank operation presents a special set of circumstances. The beer should be chilled conventionally. Immediately before addition of Vicfine the sedimented yeast should be fully removed. The Vicfine solution can be pumped into the bottom of the vessel and mixed with CO2 .The design and size of the cold storage vessel, and the filterability requirements of the beer, will dictate the length of time required for settlement. In all instances care should be taken in removing all the settled solids prior to filtration.