SPINDASOL® SB1 is a colloidal silica sol formulated specifically for wort clarification applications, designed to improve sedimentation of coarse break material while remaining neutral to beer sensory properties. Typically added at a rate of 15–30 g/hL—either in the final 5 minutes of wort boiling or inline between the kettle and whirlpool. SPINDASOL® SB1 promotes rapid and efficient sedimentation of trub without interfering with desirable wort components.

Brewing Process Benefits

SPINDASOL® SB1 is a 30% concentrated colloidal solution of amorphous silicon dioxide, engineered with a specific particle size, surface charge, and surface area to enhance its electrostatic attraction to coarse break material (30–80 μm). Upon addition, the negatively charged silica particles bind to positively charged proteins, polyphenols, and other coarse colloidal matter present in the hot trub.

This adsorption is followed by rapid sedimentation due to the increased specific weight of the aggregates, allowing for quicker separation of trub in the whirlpool. The result: clearer wort, reduced trub carry-over, and ultimately a cleaner fermentation environment. Studies in brewing science confirm that high trub carryover correlates with reduced colloidal and flavour stability (Kaneda, 1991; Kunze, 2014), and that silica-based finings can mitigate this risk when optimised for surface charge and dosing.

Importantly, SPINDASOL® SB1 does not interact with hop-derived bitter acids or desirable wort nutrients, making it suitable for all beer styles, including hop-forward ones.

SPINDASOL® SB1 can be applied either inline between the kettle and whirlpool, or directly into a combined kettle-whirlpool vessel, depending on the brewhouse design.

Method of Addition:

• Kettle dosing: Final 5 minutes of wort boil, ensuring separation from hop additions.

• Inline dosing: Between the kettle and the whirlpool via metered dosing pumps.

Dosage

The recommended dosage of SPINDASOL® SB1 typically falls within the range of 15 to 30 grams per hectolitre of wort. This dosage is effective for most standard grists and brewing conditions. However, in worts containing a high proportion of unmalted adjuncts—such as maize, rice, or—a higher dose may be required to achieve optimal trub sedimentation and clarity.

Hot trub (or coarse break) typically contains proteins, polyphenols, oxidised fatty acids, and lipid-rich malt residues. Poor trub removal has been linked to multiple quality and process issues:

• Yeast performance interference: Trub can coat yeast cells and inhibit propagation or fermentation kinetics (Hieronymus, 2010).

• Reduced colloidal and flavour stability: Residual fatty acids promote staling reactions, including trans-2-nonenal formation (Kaneda, 1991).

• Lower filterability: Carry-over trub can contribute to haze and plug downstream filtration systems.

• DMS formation risk: Extended whirlpool stands—common in slow-settling brews—can allow excessive Dimethyl Sulfide (DMS) development, especially in lagers.