Production of clear wort with the correct amount of nutrients is a particularly important step in the brewing process. During wort boiling, extracted soluble proteins are denatured and agglomerated into soluble and insoluble particles. These particles make the wort cloudy in appearance and are collectively known as “trub”. The use of kettle finings allows for the enhanced production of stable trub that is easy to remove from the wort stream. This in turn allows for greater yield of wort in the brewhouse; cleaner, faster fermentations; healthier yeast crops; and longer filtration runs with less product loss in the cellar. ATPGroup offers a range of kettle finings that can be optimized for any specific wort stream.