Common solutions to beer turbidity


Turbid beer: It is a beer that has a certain amount of […]

Turbid beer: It is a beer that has a certain amount of live yeast in the finished product and has a turbidity of 2.0 to 5.0 EBC turbidity units.

Unless the beer style requires a certain degree of turbidity (except wheat beer, turbid IPA, some dark beer), in fact, beer is still scored by color, luster, and transparency.

Beer turbidity is divided into biological turbidity and non-biological turbidity.

Biological turbidity:

1. The fermentation process contaminates other microorganisms, causing the temperature of beer death to rise

2. The Pu value of finished beer sterilization is too low, that is, the water temperature of the sterilizer is low or there are dead spots in the spray, and the yeast and contaminating bacteria are not killed. For biological turbidity, we can completely avoid it through strict process hygiene. (If there is biological turbidity, it is very difficult to recover, that is, the beer is infected with bacteria and the beer is spoiled. The solution: pour out the wine, do a good job of hygiene, and do it all over again)

Abiotic turbidity:
The substances that cause non-biological turbidity in beer are mainly proteins, peptides, polyphenols, polysaccharides and hop resins. The main forms of turbidity include protein-polyphenol turbidity, dextrin turbidity, polysaccharide and protein-polyphenol complex precipitation, inorganic substances Precipitation, hop resin turbidity, etc.


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