Description
HopAid Antifoam 2.25 kg – hop-based antifoam for fermentation
HopAid Antifoam from BarthHaas is an antifoaming agent used during fermentation to prevent excessive foam formation. It is made from hop extract and deionised water, and suits both top- and bottom-fermented beers in all kinds of fermenters. Less foam in the fermenter means better use of tank volume and easier cleaning. The product is considered food safe in both the USA (GRAS) and the EU. It comes in a 2.25 kg bag-in-box.
Please note: This product is only available in Norway.
Features
- Creamy, pale yellow emulsion with a slight hop odour
- Composition: 5–10% hop extract fraction, 0.1–2% food-grade emulsifier, balance water
- No negative effect on the foam of the finished beer, according to BarthHaas
- Yeast removes most of the active components, and any remainder can be removed by filtration
How to use HopAid Antifoam
HopAid is dosed into cold wort, either inline or into the fermenter before the cold wort is transferred. This ensures good mixing, which is essential for performance. Dosing into hot wort leads to unpredictable losses in the hot trub.
- Typical dose rate: 5–50 g/hl, depending on recipe and fermentation regime
- Starting dose for a normal-strength lager: 20 g/hl
- High levels of hop acids and proteins, dark malts and higher fermentation temperatures may require more
- Beers with a high proportion of adjuncts may need less
- If you are replacing a silicone-based product, HopAid is usually dosed at twice the rate
HopAid is incompatible with strong acids and bases, so do not add it to yeast directly after acid washing. Beer pH is fine.
Storage
Unopened: away from sunlight at 5–20 °C for up to 24 months. Do not freeze, as this makes the emulsion collapse. If it does, shaking will redisperse it and restore its effect. Opened: keep cool at approx. 5 °C and use within 4 weeks.
Frequently asked questions about HopAid Antifoam
How much HopAid Antifoam should I use?
BarthHaas gives 5–50 g/hl for most applications. For a normal-strength lager, 20 g/hl is recommended as a starting point.
When is HopAid added?
To cold wort, inline or into the fermenter before the wort is transferred. Not into hot wort, as much of it is then lost in the hot trub.
Does HopAid affect the foam of the finished beer?
According to BarthHaas, trials and customer feedback have not shown a negative effect on the foam of the finished beer.
How long does HopAid keep?
Unopened for up to 24 months at 5–20 °C. Once opened, keep it cool at approx. 5 °C and use within 4 weeks.
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