presentation to geterbrewed distributor

Presentation for

The Old and The New -how to get the best out of

your finings products

Who are ab Vickers - What do we do?

Design, manufacture and market products for:

• Wort/beer clarification• Colloidal, flavour and colour stabilisation• Foam stabilisation• Anti foam• Yeast nutrition • Brewing enzymes

ANDProvide technical support and consultancy on all aspects of the brewing process

Brewery fining products

• Carrageenan• Isinglass • Auxiliaries• Alternatives

Carrageenan/Copper Finings/ Compac CG CGT

•Widely used•Meat•Dairy•Confectionery•Juice and Beverages•Sauces / Dressings•Cosmetic/Pharmaceutical/Nonfood

•Many applications•Suspension•Texturising•Thickening•Binding•Gelling•Clarification

Product Presentation for

Carrageenan - Mechanism,

Benefits

•Clarification of wort by removal of haze forming particles

•Improved beer filtration

•Brighter beer downstreamcontrol 10

mg/kg20

mg/kg

wort clarification

•Hot break compaction

•Increased wort yield

•Reduced trub carry over

Fined

hot break compaction

Unfined

•Granules

•Added to copper 5-10mins before end of boil. Can be added to whirlpool as well

•100% active material

•Tablets

•As with granules but contains dispersant – can be added to copper or whirlpool. Whirlpool must be dry otherwise tablets can stick.

Comapc CG - Options

0

5

10

15

20

25

30

35

40

0 10 20 30

Haz

e

rate (ppm)

pH 4.90

pH 4.98

pH 5.05

Factors affecting the efficiency of Comapc CG

• Add correct form for particular application

• Check addition rate regularly, particularly when changing:

– Brewhouse procedures • Boil Time• Evaporation Rate

– or raw materials.• Malt season / Variety• Adjunct / Malt ratio• Liquor treatment• Hop Loading

pH

Copper fining optimisation method

1000ppm copper fining liquid, 1-2lt wort sample 5 minutes before the end of the boil, 100ml glass bottles + caps, 5ml syringe, kettle and 100ml graduated cylinder

Materials 1

Label the bottles and dose a range of with copper finings

liquid (1ml = 10ppm)

3

Transfer the hot wort sample into plastic jug

Measure 100ml hot wort and transfer into glass bottles

4

Cap bottles and shake well (3-5 secs)

5

Place bottles under running cold water for 10-15

minutes while agitating

Bring the untreated wort to the boil

2

Cap bottles and shake well (3-5 secs)

5

Copper FiningOptimum Addition Rate

0

2

4

6

8

10

12

14

16

0 2.5 5 10 15 20 25 30

Addition Rate (ppm)

Haz

e

0

10

20

30

40

50

60

Sedi

men

t Vol

ume

(%)

SedimentHaze

0 5 10 15 20 25 30 40 50

Summary

• in the range 10 – 50 ppm•Under dose

•Cloudy wort / hazy beer•waste of money

•Overdose•fluffy sediments in cask•money wasted

Monitoring -clarity

5

4

3

2

1

visual meter

ISINGLASS

Whole Maw

Forms of Isinglass

• Paste – Concentrated 1:25 dilution– Not heat sensitive– Long shelf life– More input from customer– Problems - SO2 cutting

• Concentrated – 1600TN requires 1:3 breakdown– Must keep cold– Shorter shellfire

• RFU– 650TN - use as is– Shorter shellfire

But how does it work???

Collagen Helical Structure

Addition to Cask

• Ensure cask is cold.• If using auxiliary it should be added at start of fill,

isinglass at the end of fill• If auxiliary is used in FV or RT, then isinglass can be

added near to the start.• Always use RFU strength - a less viscous material

mixes better.

Addition FV-CT

• Ideally isinglass should be added in line throughoutthe beer transfer between FV and CT ideally at point of turbulence

• Main points– A less viscous solution will be easier to disperse – Beer first isinglass second– Rouse if possible

• Beer should be chilled prior to isinglass addition, or immediately afterwards – chill haze formation

Optimisation

• Depends on style of beer• Large Fluffy Bottoms in cask• Too little not bright or poor filterability• Factors which can affect addition rate

– pH– Yeast count– Solids loading of beer– Process changes– Malt variety

– increases fining speed– final beer clarity– can cause fluffy sediments

• Options- type- addition point/contact time- addition rate- storage

Why use auxiliary finings…..

Auxiliary Finings

Types– Acidified sodium silicate solution SAF

• Strong ionic charge / aggressive / high sediments• high negative charge density• Shorter shelflife

– Blends AES– Polysaccharides

• carrageenan, gum arabic, methyl celluloses AMF

Addition point– Prior to isinglass, contact time a few minutes, a few hours (ideal), a few days - layering in tank

Storage– Temperature and shelf life requirements– SO2 depletion– Mild steel

Auxiliary Finings

Auxiliary Finings

Isinglass / Auxiliary Optimisation Matrix

SAF GKF 2/5mls/hl pts/brl Day 1 Re-settle

0 0 13.8 13.90 3.5 1.8 1.0

100 2.5 0.9 0.8100 3 1.2 0.8100 3.5 0.9 0.6200 2.5 0.8 0.6200 3 0.7 0.6200 3.5 0.6 0.6300 2.5 0.6 0.5300 3 0.6 0.5300 3.5 0.7 0.4

FV Brew No 9233Haze (EBC)

Label the bottles and dose a range of with Isinglass finings liquid 0.35ml /100ml =

1pt/brlCap bottles and shake well (3-5 secs)

Measure 100ml of beer and transfer into glass bottles

Assess for clarity (visual scoring or haze meter) and sediment @24hrs, shake and

assess again at 48hrsAssess for flocculation speed and clarity @ 1hr

1. Measuring jug2. Beer to be tested ( taken before rack)3. Isinglass finings ( ready for use)4. Syringe (1ml and 2ml)5. Measuring cylinder6. 100ml Glass bottles and lids /

measuring cylinders7. Fining Matrix ( see page 2)

Equipment

Isinglass/ auxiliary optimisation method

Fining Matrix

• Isinglass Optimisation • Auxiliary / Isinglass Optimisation

• Note, add auxiliary finings first, add beer, shake, leave 30mins add isinglass shake

Beer X Yeast Count =Haze Sediment Haze Sediment

Bottle Pts/brl ( EBC/Visual) (mls) ( EBC/Visual) (mls)No Isinglass 1 02 13 24 2.55 36 3.57 48 4.59 5

Day 1 Day 2

Beer X Yeast Count =Haze Sediment Haze Sediment

( EBC/Visual) (mls) ( EBC/Visual) (mls)Auxiliary Isinglass

0 045

0.5 40.5 4.50.5 5

1 41 4.51 5

1.5 41.5 4.51.5 5

Day 1 Day 2Pts/brl

Alternatives

• Centrifugation• Vegan / vegetarian fining products

– Silica Sols/ poly sach and sol blends– Protofine - Pectin.

PROTOFINE

• Novel Fining agent• Vegan / Vegetarian compliant• Pectin derived• Comparable fining performance to

isinglass - for Keg and filtration• Addition rates – tighter control than

isinglass• Sediments can be a little higher

Blank Isinglass (g/hl) Protofine (g/hl) - 0.5x 0.75x x 1.25x 0.25x 0.5x 0.75x x 1.25x 1.5x 2x

Start

15min

30min

1hr

2 hrs

5 hrs

24 hrs

Haze (EBC) 17 6 6 5 4 8 5 4 5 5 4 3

Sediments (% v/v) 1.5 1.5 2 2 2 2 3 4 4 4 6 7

Protofine – further data

Storage

0

10

20

30

40

50

60

70

80

0 10 20 30 40 50

90°ha

ze (EB

C)

Storage time (hours)

Isinglass x g/hl

Protofine 0.50x g/h

Protofine 0.75x g/hl

Protofine x g/h

90° haze at 0 hours of 196 EBC

0

2

4

6

8

10

12

14

0 10 20 30 40 50

Yeast

coun

t (x10

6 cells

/ml)


Isinglass x g/hl

Protofine 0.50x g/h


Protofine x g/h

0

1

2

3

4

5

6

0 10 20 30 40 50

Sedim

ents (

% v/

v)


Isinglass x g/hl

Protofine 0.50x g/h


Protofine x g/h

Filtration

0

500

1,000

1,500

2,000

0 200 400 600 800

Δp (m

bar)

Filtrate volume (ml)

Filterability test

Blank

Protofine (x g/hl)

0

1,000

2,000

3,000

4,000

5,000

6,000

Blank Isinglass(x g/hl)

Protofine(0.5x g/hl)


Protofine(x g/hl)

Predicted filterability (hl)

Finished product

0.0

0.2

0.4

0.6

0.8

1.0

1.2




Protofine(x g/hl)

90 haze (EBC)

0

5

10

15

20




Chapon Test (90°haze - EBC )

Protofine - a novel application

• Can be used as a traditional fining agent• Could be used as a coagulant pre centrifugation

• Improves clarity more than 50% than centrifuging alone• Reduces sediment losses• No conditioning time

Contact time pre centrifuge (mins)

0.4l/hl 10 20 30 40

protofine 11 8.22 8 6.5

Control 17.3 15.5 16.8 16

Contact time pre centrifuge (mins)

0.6l/hl 10 20 30 40

protofine 6.8 7.8 6.7 5.2

Control 19.7 15.7 17 17

presentation to geterbrewed distributor

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