Improving the Effectiveness of Isinglass Finings for Beer
Clarification by Optimisation of the Mixing Process.
Part 1: Laboratory Scale Experiments
G. J. Freeman 1, 9, X. Le Gourrierec 2, A. Patel 3, M. K. Dawson 2, M. H. B. Powell-Evans 4, A. J. Skipper 5, C. T. Evans 5, C. A. Boulton 6, C. M. Grimmett 7 and J. M. Baron 8
1 Brewing Research International, Lyttel Hall, Nutfield, Surrey, RH1 4HY, UK.
2 BHR Group Limited, The Fluid Engineering Centre, Cranfield, Bedfordshire, MK43 0AJ, UK.
3 Current address: M. W. Kellogg Limited, Kellogg Tower, Greenford Road, Greenford, Middlesex, UB6 0JA, UK.
4 Adnams & Co. PLC, Sole Bay Brewery, Southwold, Suffolk, IP18 6JW, UK.
5 McMullen & Sons Ltd, Hertford Brewery, Hertford, Herts., SG14 1RD, UK.
6 Coors Brewers, Coors Technical Centre, PO Box 12, Cross Street, Burton-on-Trent, DE14 1XH, UK.
7 Murphy & Son Ltd., Middlemore Lane West, Redhouse Industrial Estate, Aldridge, WS9 8DX, UK.
8 Statiflo International Limited, The Crown Centre, Bond Street, Macclesfield, Cheshire, SK11 6QS, UK.
9 Corresponding author. E-mail: gfreeman@brewingresearch.co.uk
J. Inst. Brew. 109(4), 309-317, 2003 | VIEW ARTICLE
ABSTRACT
In order to optimise the process of fining beer there is a need to model the process in terms of addition, mixing and flocculation. Mixing of beer and finings has been achieved in a small laboratory stirred vessel that enables exact characterisation of the shear conditions and residence time. The performance of the finings was evaluated after settling in Imhoff cones. Results identified an optimum mixing regime comprising two stages; a relatively vigorous and short duration first mix followed by a longer more gentle mix.
Key words:
Clarification, finings, isinglass, mixing.
Publication no. G-2003-1229-166 ©2003 The Institute & Guild of Brewing