HopAid Antifoam

HopAid® Antifoam is a natural, hop-based product to reduce foam formation during fermentation. Using HopAid® Antifoam can increase your fermenter capacity by up to 20%. Ferment more efficiently and have more beer to sell or enjoy!

HopAid® Antifoam is sold in:

• 2.25kg
• 10kg

From the manufacturer (Link to PDF here):

Purpose: HopAid® Antifoam is used during fermentation to prevent excessive foam formation. It can be used for top and bottom-fermented: beers in all kinds of fermenters.

Application: HopAid® Antifoam should be added to the cooled wort as the fermenter is filled. Depending on the brewing recipe and fermentation regime the dose rate for most applications will lie between 5 and 50 g/hl. A starting dose rate of 20 g/hl is recommended. Fermentations with high levels of foam stabilizing substances such as hop acids and proteins may require higher dosing rates. Products with high levels of adjuncts may require lower levels of HopAid® Antifoam addition. Yeast removes the vast majority of the active components by adsorption on to the cell wall. Any remainder may be removed by filtration. HopAid® Antifoam is incompatible with strong acids and bases.

Storage: Store away from direct sunlight and between 5°C and 20°C if unopened. HopAid® Antifoam can be stored in the original unopened containers for up to 12 months. Do not freeze as this will cause the emulsion to collapse. If this occurs the product can be re-dispersed by shaking to restore its antifoam capacity. Open containers should be stored cool (+5°C) and used within 2 days.

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