AB Vickers Vicant SB™
Supplier:
AB Vickers
Description
Vicant SB™ is an antioxidant used to maximise colloidal stability in beer. Vicant SB™ is also an anti browning agent, consisting of a white crystalline powder which is soluble in water. Vicant SB™ is highly efficient at improving flavour and colloidal stability in beer, also allows for a slower browning rate. It offers protection during packaging and in package. Vicant SB™ should be added in line, using deaerated liquor before or after filtration. It's well suited to breweries who don’t have oxygen control in packaging area, or highly hopped beers where oxidation causes significant colour and flavour changes.
Benefits
Improved flavour stability
Improved colloidal stability
Slower rate of browning
Treatment Rates
2 - 3 g/hl
Application
Added to beer as solution at strength of 5% in deaerated liquor.
Vicant SB™ should be added in-line using a proportioning pump, either immediately prior to, or after filtration. Batch addition of Vicant SB™ solution should be avoided if possible to avoid the effect of localised over-concentration.
Vicant SB™ added to beer at a rate of 3 g/hl will contribute 10 mg/l sulphur dioxide. Local regulations should be consulted.
Benefits
Improved flavour stability
Improved colloidal stability
Slower rate of browning
Treatment Rates
2 - 3 g/hl
Application
Added to beer as solution at strength of 5% in deaerated liquor.
Vicant SB™ should be added in-line using a proportioning pump, either immediately prior to, or after filtration. Batch addition of Vicant SB™ solution should be avoided if possible to avoid the effect of localised over-concentration.
Vicant SB™ added to beer at a rate of 3 g/hl will contribute 10 mg/l sulphur dioxide. Local regulations should be consulted.
Technical Datasheet
Datasheet
Also Consider...
OKTOBERFEST BEER INGREDIENTS
See what Neptune, Campervan, Newbarns & Tempest used to brew their Oktoberfest beers. German malt from BESTMALZ, BayWa hops from Germany & Lallemand yeast for classic Oktoberfest styles like Festbier, Märzen, Bock, Dunkelweisse, & Rauchbier.