Protein Solubility - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Brew Science > Protein Solubility
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 09-09-2009, 04:05 PM   #1
batfishdog37
Recipes 
 
Dec 2008
Menomonie, Wisconsin, Wisconsin!!
Posts: 187
Liked 1 Times on 1 Posts



I work part-time at a brewery in Wisconsin. Rush River Brewing Co. In talking with one of the two brewer/owners about chill haze, he mentioned that it will go away with time at cold temps. My understanding of chill haze is that is is caused by proteins that come out of suspension because of poor solubility at colder temps. If this understanding is true, what changes the solubility over time of these proteins and causes them to not create haze?

TIA



 
Reply With Quote
Old 09-09-2009, 04:08 PM   #2
Clayton
Recipes 
 
Apr 2008
NE Oklahoma
Posts: 1,482
Liked 20 Times on 18 Posts


i thought thay precipitated out or fell to the bottom and that made the haze go away


__________________
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

 
Reply With Quote
Old 09-09-2009, 04:39 PM   #3
batfishdog37
Recipes 
 
Dec 2008
Menomonie, Wisconsin, Wisconsin!!
Posts: 187
Liked 1 Times on 1 Posts


That makes sense, thanks!

 
Reply With Quote
Old 09-09-2009, 04:44 PM   #4
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 29,873
Liked 4529 Times on 3054 Posts


FWIW I made a Blonde Ale with Nottingham yeast that for some reason will not clear up, even in the fridge for weeks. I can't think of anything in my process that would cause that. I fully expected it to clear in the fridge, but it hasn't happened.
__________________
What year is this?
It's the Viking age.
That explains the Laser Raptors! F***! I went back in time too far! - Kung Fury

 
Reply With Quote
Old 09-09-2009, 06:43 PM   #5
menschmaschine
Recipes 
 
Jun 2007
Delaware
Posts: 3,272
Liked 38 Times on 30 Posts


Chill haze is actually specific types of proteins combined with polyphenols (tannins) that come out of solution at lower temps. As Clayton said, they can eventually precipitate out at cold temps, but that can take a long time. If chill haze is an issue for any commercial brewer, most will filter it and/or use a chill haze fining (e.g., Polyclar).


__________________
END TRANSMISSION

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do I need a protein rest? Connor85 All Grain & Partial Mash Brewing 15 07-04-2008 10:02 PM
Protein Rest kmlavoy All Grain & Partial Mash Brewing 7 04-29-2008 03:52 AM
Do I need a protein rest? Beatty Brewer All Grain & Partial Mash Brewing 4 04-04-2008 11:30 PM
Protein Rest ? Mutilated1 General Techniques 7 12-18-2007 09:35 PM
Protein Rest? Iordz All Grain & Partial Mash Brewing 4 11-23-2007 05:58 PM


Forum Jump