Changes

Tannic acid products are now being sold in the brewing industry, such as ''Brewtan B'' which contains gallic acid extracted from oak galls without the impurities that can often be found in other commercial tannic acid products. This manufacturer claims that the product enhances initial clarity of wort and colloidal stability of beer over time, stabilizes hop bitterness, reduces aldehyde formation, and increases flavor and color stability over time. The dosage for this product is quite low at 1.5–4.0 g/hL <ref name="Formanek_2017" />. Author [https://www.experimentalbrew.com/podcast/episode-25-brewtan-your-questions-away Denny Conn of Experimental Brewing] has noted that the use of Brewtan B increases the mouthfeel and flavor stability of beer <ref>[https://www.experimentalbrew.com/podcast/episode-25-brewtan-your-questions-away "Episode 25 - BrewTan Your Questions Away". Experimental Brewing podcast (~25 minutes in). Retrieved 04/17/2017.]</ref>. Brewtan B specs and usage can be found [http://www.natural-specialities.com/PDF/Data-sheets/Brewtan%20B%20%20-%20Datasheet%20v1.0.pdf here].

===Hop Compounds===