![]() Proteins and polyphenols can be much more stubborn. ![]() However, a beer free of yeast is not always clear. Most yeast strains flocculate well enough that given sufficient time of cold conditioning they will fall to the bottom of the primary fermenter eventually. To achieve clear beer without filtration our primary goal is sedimentation of yeast, proteins, and polyphenols (tannins from grain and hops). To achieve clear beer without filtration our primary goal is sedimentation of yeast, proteins, and polyphenols. Some homebrewers even embrace a slight haze as a sign of a beer being made by hand and not something mass produced. In more recent times, with the rise of homebrewing in the last 15 years and the more recent explosion in popularity of New England IPAs, the consumer perception of perfectly clear beer as a requirement for a beer to taste “good” has faded. Historically, visually clear beer was a sign of quality to consumers. ![]() A well made beer does not have to be crystal clear to taste its best, but if you want to produce a brilliantly clear beer instead of a persistently hazy beer knowing the right strategies can save a lot of frustration in trying to achieve that result. ![]()
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