Premixing of Isinglass and Silica Gel to Obtain Improved Beer Stability
Kenneth A. Leiper, 1 Ron Duszanskyj, 2 and Graham G. Stewart 1, 3
1 International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.
2 AB Vickers Limited, Dallow Street, Burton-upon-Trent, Staffordshire, DE14 2PQ, England.
3Corresponding author. E-mail: G.G.Stewart@hw.ac.uk
J. Inst. Brew. 108(1):28-31, 2002 | VIEW ARTICLE
ABSTRACT
Isinglass and silica gel have both been used successfully for clarification and stabilization of beer for many years. Most applications involve separate additions, but premixing is a possibility. This study investigated the effects of premixed treatments on filtration and stability. Kettle finings are also used extensively to remove proteinaceous material during wort boiling. This study was extended to observe the effects of finings on fermentation rate, filtration and stability. Isinglass and silica hydrogel treatment gave the most rapid filtration rate, but using them in combination gave no apparent benefit. The addition of kettle finings resulted in a more vigorous fermentation, although they did not appear to improve beer stability. Following storage at 4°C for 12 months, the most stable beer resulted from treatment with a combination of isinglass and silica xerogel, indicating that this form of treatment is a desirable method of beer stabilization.
Key words:
Beer stability, filtration, kettle finings, isinglass, silica gel.
Publication no. G-2002-0318-05R ©2002 The Institute & Guild of Brewing