Egg Whites?

[simzy]

I was reading this article on beer clarifying agents, and was quite surprised to see that egg whites are used for clarity. Has anyone ever tried this?

http://www.bollweevilbrewery.com/index.php/articles-info/clarifiers

 

[homebrewer_99]

I read that a long time ago.

On some TV show there was a guy who's father was a brewer and his job was to add the egg whites at a particular time, but he said he was so young that he doesn't remember when or why.

If I remember correctly (I have "sometimers"...) it has to do with the proteins from the whites. Works like a clarifier, I believe.

 

[zoebisch01]

They are used as a traditional method of clarifying soup. Trick is, it must be done correctly or it screws it up.

 

[cweston]

Sorry to hijack, but I'm just curious...do others here have a lot of need for clarifiers?

I've had a few brews turn out clearer than others, but for the most part my beers turn out very clear with nothing more than a pinch of irish moss tossed in for 15 minutes (when I rememember, which is only about half the time.)

Am I just lucky?

 

[simzy]

the egg white method doesn't sound like anything I'll be trying in near/distant future.

 

[simzy]

Sorry to hijack, but I'm just curious...do others here have a lot of need for clarifiers?

I've actually only done two batches, neither with any clarifying agent. My first batch was an all extract brew that was clear, then my second was a mini-mash that was cloudy. I actually preferred the taste of the cloudy beer, but I believe visual presentation is a significant aspect of a good beer.

 

[sonvolt]

Sorry to hijack, but I'm just curious...do others here have a lot of need for clarifiers?

I've had a few brews turn out clearer than others, but for the most part my beers turn out very clear with nothing more than a pinch of irish moss tossed in for 15 minutes (when I rememember, which is only about half the time.)

Am I just lucky?

I used to dump the break material from the kettle into the fermenter. I did this partially because it was easy, partially because I didn't want to lose that volume, and partially because of what I read about yeast health and the benefits of break protein. When I did this, I occasionally got a cloudy beer that only cleared up after extended cold conditioning. Once, I used gelatin finings in the carboy to help this.

Since then, I have stopped adding the break and trub to the fermenter. My beers are always extremely clear without finings.

I am not sure if there is a connection between this result and the practice of putting break material in the fermenter or other practices, though.

 

[Brewing Clamper]

It think some yeasts drop out to the bottom more readily than others too. This helps the beer look clearer...

 

[Yooper]

I used to dump the break material from the kettle into the fermenter. I did this partially because it was easy, partially because I didn't want to lose that volume, and partially because of what I read about yeast health and the benefits of break protein. When I did this, I occasionally got a cloudy beer that only cleared up after extended cold conditioning. Once, I used gelatin finings in the carboy to help this.

Since then, I have stopped adding the break and trub to the fermenter. My beers are always extremely clear without finings.

I am not sure if there is a connection between this result and the practice of putting break material in the fermenter or other practices, though.

My beers are almost always clear. Not even a chill haze. I use the 1-2-3 method and usually end up forgetting the Irish moss. I make mostly amber ales or pale ales, and have no problem with clarity as a rule. I did get a bit of a haze in one of my PMs- I think I had some unconverted starches in there. It was really pretty insignificant, though.

I am pretty careful with racking, and I do strain it going into primary. Otherwise, I don't do anything special. I'm very happy with the results.

Lorena

 

[cweston]

I also strain from the kettle to the primary. I sense a pattern. My beers are generally very clear.

I poured a "Dude's Pub Ale" at 6 weeks age last night: it's excellent (at about 1.040, it's far less green at 6 weeks from brewday than most), but I also noticed how exceptionally clear it was. It really looks like a commercial, filtered beer.

 

[david_42]

it is one of the traditional clearing agents. Much more common in wines. Mostly I filter when necessary, but the hopwine is going to need a clarifier, it's too small a batch to run through the filter.

 

[Orfy]

Egg whites do work. BUT they can also contain Salmonella which can kill.

An alternative is to use crushed eggshell. Blast them in the microwave for 30 seconds firsts or in the oven.

 

[zoebisch01]

I don't believe Papazian's recipes call for clarifiers (at least as I recall). For the most part, I believe If you let them condition, they will clarify. Chill haze is a function of rapid cooling, sedimentation from yeast is a function of the strains flocculation property. Other than that, I am not sure what else there is. 'Cold' conditioning works great, it can just take a little longer. I guess there are concerns about taste issues? I used some irish moss lately it does make it clear much faster....but I know if I let it sit it should clear even without the moss.

btw...I pour my cooled wort through a rigid strainer and leave almost all of the break and hops behind. I lose a few cups, but that can be strained off later, reboiled and used for starters.