Non-Biological Turbidities in Beer

Helm, Erik

doi:10.1002/j.2050-0416.1936.tb05674.x

Journal of the Institute of Brewing

1936

DOI: 10.1002/j.2050-0416.1936.tb05674.x

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Non-Biological Turbidities in Beer

Erik Helm¹

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1943

1951

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“…On the basis of results of recent investigations of factors affecting beer stability, It is possible to make recommendations of procedures which will favour the produc tion of stable beer. The troublesome /9-globulin cannot be eliminated from barley during malting, but acidification of the mash to the isoelectric point of this protein (pH [4][5][6][7][8][9] gives encouraging results. Closed cooling systems favour stability, and avoidance of contact between the fermented beer and air is of the first importance.…”

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Beer Stability and Head Retention*

Helm¹

1951

Journal of the Institute of Brewing

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On the basis of results of recent investigations of factors affecting beer stability, It is possible to make recommendations of procedures which will favour the produc tion of stable beer. The troublesome /9-globulin cannot be eliminated from barley during malting, but acidification of the mash to the isoelectric point of this protein (pH 4-9) gives encouraging results. Closed cooling systems favour stability, and avoidance of contact between the fermented beer and air is of the first importance. Kieselguhr is appropriate for pre-flltration, but centrifuging is not advisable when high stability is desired unless the problem of heating during treatment can be solved. Sheet filters alone should not be used for beers intended for pasteurization, but pulp filters are more efficient in removing chill-haze materials. Foaming properties are dependent on materials different from those responsible for nonbiological stability, so that theoretically it should be possible to improve stability without impairing foaming, though at present the differential treatment necessary to achieve this cannot be realized to the full.

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Beer Stability and Head Retention*

Helm¹

1951

Journal of the Institute of Brewing

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Varietal Differences in Barleys and Malts: Xiii. Wort Attenuation, Viscosity, and Turbidity, and Their Inter-Relations

Meredith¹,

Sallans²

1943

Can. J. Res.

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Determinations of degree of attenuation, viscosity, turbidity at filtration, and turbidity after 24 hr. were made on the worts from 144 malts representing 24 barley varieties grown in 1938 at each of six widely scattered points in Canada.Varietal and station differences are demonstrated in these wort qualities. O.A.C. 21, Mensury, and Olli, acceptable malting varieties, produce worts that are high in degree of attenuation, low in viscosity, and low in turbidity. Two other six-rowed varieties, Brandon 216 and Velvet, are similar to O.A.C. 21 in wort qualities. The remaining 14 six-rowed varieties are deficient in at least one wort quality. Among five two-rowed varieties, Hannchen being used as standard, Rex and Sanalta are similar to Hannchen in the three wort properties, and Charlottetown 80 and Victory are deficient in one or more.Intervarietal relations between the wort properties were examined, and the following observations are made: degree of attenuation and viscosity are inversely related; viscosity is directly related to both initial and final turbidity, and partial correlation coefficients suggest that the material causing final turbidity is mainly responsible for these relations; initial and final turbidity are closely and directly related. No intravarietal relations were examined owing to the small number of stations represented.

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Non-Biological Turbidities in Beer

Cited by 2 publications

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Beer Stability and Head Retention*

Beer Stability and Head Retention*

Varietal Differences in Barleys and Malts: Xiii. Wort Attenuation, Viscosity, and Turbidity, and Their Inter-Relations

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