How to increase the clarity of your wort?
How to increase the clarity of your wort?
From time to time we get questions about clarification methods for beer and wort. Some beers are meant to be hazy, but some you would like to be crystal clear. Before discussing specific fining agents, it is important to understand that there are two very important parts of any clarification process - the boiling and chilling of the wort. The major objectives of these are as follows
Objectives of wort boiling:
► Evaporation of water
► Coagulation of proteins (trub formation)
► Isomerization of hop bitter acids
► Inactivation of enzymes
► Wort sterilization
► Evaporation of undesirable volatiles
► Formation of flavor compounds and color development
Objectives of wort cooling:
► Create a preferable temperature for the yeast
► Coagulation of solids (cold-break)
► Slow dimethyl sulfide (DMS) production
► Prevent wort contamination
Numerous types of boiling finings are available. Some of them require subtle changes in the general instructions that follow, but for the most part the main ingredient in these products is Irish moss. Irish moss can come in many forms and shapes, it is basically a marine algae which is the source of carrageenan.
Whirlfloc™ is a purified form of high molecular weight carrageenan extracted from red marine algae (Rhodophycae) and manufactured exclusively for use as a wort fining agent. It accelerates the formation of dense and compact hot and cold trub, saving time, boosting wort recovery, and resulting in considerably brighter wort.
Whirlfloc™ is added towards the end of the boiling process to facilitate protein coagulation, formation of a compact trub and the production of clear wort.
Key benefits
► Increases wort recovery
► Gives a considerably brighter wort
► Improves final beer filtration and stability
If you are interested in carrageenan or need more information, do not hestitate to contact us.
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