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These results suggested that wheat proteins are haze active in that they interact with polyphenols and protein-polyphenols complexes. At low gluten levels, a haze is formed, though at higher gluten levels the insoluble complexes are too large to stay in suspension and precipitate...

very interesting, thanks for the link.

the brewer used as far as I am aware 22% wheat which is pretty high, normally we are using 5-10 %

I am glad to see that Brulospohy has also confirmed what I had been experiencing in my own brews, that an addition of wheat malt lends itself to more clarity when the beer is lagered at low temps without the use of finings. This runs contrary to convention, possibly because we associate haze...

I asked in the science forum and although i don't really fully understand the answer it appears that 25ppm or 25mg/l of SMB will give 25.25 ppm of sulphate and 6ppm of sodium. Its probably easier simply to use 10 as a base. 10mg/l or 10ppm of SMB will give 10.1ppm of Sulphate and 2.4ppm of...

amazing! thanks so much.

Can anyone tell me how much Sulphate in relation to Sodium will be added by the use of Sodium Metabisulphate? I have some software that calculated the values but I cannot believe it for it seems that more Sulfate and Sodium will be added than the actual source amount. For example if I add...

Actually when using Brewtan B it turns the protein break a kind of salmon pinkish colour, with a good boil it sinks almost immediately to the bottom, there is no need to skim anything, i don't anyway. I cannot remember the ratio of how much sodium or sulphate is added when using SMB but if you...

Sodium metabisulphate or SMB for short. Its pretty easy to calculate at least in metric. volume x parts per million required / 1000 So if you mash with say 15 liters of water and you want 25ppm of SMB its simply 15x25/1000 = 0.37 grams You might want to take into consideration the sodium...

I think 5 mins is the recommended amount if time. I cannot say why it looks so murky. Are you recirculating? If so it should clear up and you also might want to consider grain conditioning.

Great ones! a thousand salutations to you and all the ones you love. I have been thinking about low oxygen brewing and one of the techniques that is advocated is the use of Brewtan B used primarily for the chelation of trace metals like copper and iron etc. It occurred to me that if Brewtan B...

Please forgive my ignorance but I have never heard of a floating dip tube. Is it the same kind of thing in the Aussie made Fermentasaurus?

lol not secret just I never read of it anywhere. Basically I put my hops in a hop strainer put them into the dry keg and purge the keg with bottled Co2. After I am convinced that its purged I then attach it to my FV and let the fermentation purge it with natural Co2. The idea is that all the...

Ok, I understand, thanks so much. I found this, its quite interesting. The unoxidized, oxidizable polyphenols are less soluble and typically a late runnings problem. A large portion can survive (uncomplexed and unprecipitated) into the hopped wort, waiting for oxygen so as to cause haze and...

My understanding is that liquid yeast does need aeration (oxygen) whereas dry yeast during its aerobic production stage accumulates enough fatty acids and sterols to produce enough biomass during the primary stage of fermentation

I am not entirely sure what it is that causes excess polyphenols to be present in high concentration during last runnings? Maybe a shift in pH or some other factor? If anyone knows would be interested to learn.

PVPP is Reinheitsgebot compliant as its completely non soluble. Chill haze must be conquered!

One other thing if anyone knows anything about it is the idea of mashing for a higher gravity and then diluting it. This technique is used as far as I know by Guinness. Why should it be of interest to us? Well its known that the last runnings from sparging has the highest concentration of...

I would be interested in learning from anyone with a background in chemistry if the low oxygen brewing process itself is a major contributor to chill proofing beer? As far as I can discern the elements which produce chill haze are in themselves sufficiently small so as to remain soluble. It...

thats right, veggie all the way! :)