Fermentation, Haze, Cellar, Colloidal, Enzymes, Clarifying, Anti-foaming
This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be clearly understood as they are totally different in nature and affect the strict adherence to the Reinheitsgebot (German Purity Law). Clarifiers and fining agents, physical haze prevention and colloidal stabilization, and finally exogenous enzymes are reviewed. Where they come from, how and where in the process they can be used is also discussed. Although this wide spectrum of products can assist in increasing capacity, improving overall quality, and even assist the brewers to innovate, let’s emphasize that most of those products should not be viewed as replacement for good practices of brewing, fermenting, aging, and post-maturation handling.
Lecture developed by
Sarah Young is the technical support manager in the UK for AB Vickers. After graduating from Heriot-Watt University in 1999 with a BSc (Hons) in Brewing and Distilling, she worked in the Quality Control and Brewing departments at Young and Co. Brewery, London. In 2002 Sarah joined AB Vickers, who have been supplying processing aids to the brewing industry for over 200 years. Sarah is responsible for advising both micro and macro breweries on how to achieve best results using AB Vickers’ portfolio of products. Sarah has two children and likes to spend her free time in the outdoors, and trying new, great beers!Read more
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Those who read home brewing books from 20 years ago are told a lot about the poor quality of dry yeast product...
Brewers are well aware, or should be well aware, of the importance of providing sufficient nutrients to the br...
The aims, objectives, and the techniques of pure culturing, maintenance, and preservation of brewing yeast str...