Improving the Effectiveness of Isinglass Finings for Beer
Clarification by Optimisation of the Mixing Process.
Part 2: Pilot Scale Experiments
G. J. Freeman 1, 9, M. K. Dawson 2, J. M. Baron 3,
X. Le Gourrierec 2, A. Patel 4, M. H. B. Powell-Evans 5, A. J.
Skipper 6, C. T. Evans 6, C. A. Boulton 7 and C. M. Grimmett 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 Statiflo International Limited, The Crown Centre, Bond Street,
Macclesfield, Cheshire, SK11 6QS, UK.
4 Current address: M. W. Kellogg Limited, Kellogg Tower, Greenford
Road, Greenford, Middlesex, UB6 0JA, UK.
5 Adnams & Co. PLC, Sole Bay Brewery, Southwold, Suffolk,
IP18 6JW, UK.
6 McMullen & Sons Ltd, Hertford Brewery, Hertford, Herts.,
SG14 1RD, UK.
7 Coors Brewers, Coors Technical Centre, PO Box 12, Cross
Street, Burton-on-Trent, DE14 1XH, UK.
8 Murphy & Son Ltd., Middlemore Lane West, Redhouse Industrial
Estate, Aldridge, WS9 8DX, UK.
9 Corresponding author. E-mail: gfreeman@brewingresearch.co.uk
J. Inst. Brew. 109(4), 318-325, 2003 | VIEW ARTICLE
ABSTRACT
Previous work in the laboratory identified the benefit of
a two stage mixing process after addition of isinglass finings
to beer. Static (motionless) mixers have been selected as
the mixer of choice for commercial applications. A pilot plant
has been employed to identify the ideal quantity and format
of mixing elements for each of the two stages. Experiments
in three breweries have enabled the optimum mixers to be identified
for the pilot rig. Mix quality produced by the static mixers
has been measured using a technique called laser induced fluorescence.
This information complements the finings performance data.
For the pilot plant the optimum first stage mixer had ten
mixing elements, and the optimum second stage mixer had a
residence time of 1.1 s in the elements at a shear rate of
80-90 s -1.
Key words:
Clarification, finings, isinglass, mixing.
Publication no. G-2003-1314-167 ©2003 The Institute & Guild of Brewing