Lallemand Brewing

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Compac CG is the semi-refined, granulated form of the seaweed species Eucheuma cottonii.

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The species Eucheuma cottonii is rich in the kappa isomer of carrageenan.

When added to boiling wort, kappa carrageenan reacts strongly with soluble proteins, notably the proline-rich haze precursor fraction. When the wort is cooled the carrageenan-protein complex  becomes unstable and precipitates out of solution. The clear wort that results produces a beer with  enhanced processing characteristics.





Improved hot break compaction

Improved filtration

Improved yeast vitality

Compac CG is typically added to wort at rates in the range 1–3g/hl. Variations in grist make-up, malt quality, brewing liquor, and plant operation all have a major impact on the carrageenan requirement. The correct addition rate is best
identified by a simple optimization test (see DATA SHEET).