Category: Production
Malt Storage tips
Malt in general can store for long periods of time if kept in a clean dry environment. The majority of malts are below 5.0% moisture, and quite simply at that low moisture very little can sustain life. Molds won’t grow, and many grain related insects will not be able to thrive in an environment that dry. There are some specialty malts that have higher moisture levels, and keeping all things equal, would not stand the test of time as well as malt that is below 5%.
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The malting process
The earliest known “malt house” was a simple structure located at the bottom of a hill or mountain adjacent to a stream, which could supply low temperature water by gravity. These houses had massive stone walls with floors of stone or mortar. Small windows set in these heavy walls were the only means of ventilation. Barley would be received into the top of such a house, and dropped into deep cisterns for steeping. From there, it would be deposited in a pile onto the stone floor of the house for germination.
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History of malting
Malt, in substantially the same form as we know it today, was an important product long before the days of recorded history. Although its actual origin is buried in antiquity, there is a legend that early Egyptians manufactured malt by placing it in a wicker basket, which was then lowered into the open wells of that time. It was first lowered into the water for steeping, after which it was raised above the water level for germination. The rate of germination was controlled by adjusting the height of the basket within the well. As germination progressed and heat developed, the basket would be lowered to a lower temperature level thus retarding growth and dissipating heat. To accelerate germination, the basket was simply raised to a higher level.
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Brewery filter applications
In the case of pub breweries, the entire beer clarification process is accomplished with the use of sheet or lenticular filters. However, for larger producers, especially package brewers, separation into separate clarification steps helps to reduce costs and achieve longer term beer stability.
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Filter Media and Equipment
Filtration involves the separation of a turbid fluid (unfiltered beer) to produce a clean filtrate and retentate, or residue, via a filter medium. Separation mechanisms include dead end filtration (one-way) and tangential flow filtration (cross-flow). High solids applications like yeast removal from green or fermented beer requires methods that can efficiently handle high loads, such as DE or cross-flow systems. Filtration downstream of DE generally includes particle and microorganism reducing depth and membrane filters to achieve beer brightness and stability. These methods utilize depth or surface filtration, and in some cases, a combination of both.
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Why filtration
Brewing beer during the 1800’s was a local endeavor. Individual villages and towns could have as many as twenty local breweries. By 1850, large cities like Munich, Prague and New York had hundreds of breweries operating. The main limiting factor for brewery growth was the short shelf life of the beer, allowing only a distribution time of 3 to 10 days before the beer showed a sharp drop in quality. This poor quality was primarily due to yeast autolysis and beer spoiling organism, and protein/polyphenol formations.
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History of beer filtration
Filtration of beer is quite a new development, considering the 6,000 year old history of brewing. The first beer filter was presented at a brewing exhibition in Munich in 1880 by German developer Lorenz Adelbert Enzinger. The filter was designed in a horizontal configuration, with individual plates having inlet and outlet channels, similar to modern plate and frame filters. Back then, the plate material was black iron; valves and meters where made from copper and brass. Filter media was made of paper leaves which had to be changed after each filtration.
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Yeast and Fermentation
The main purpose of the fermentation is to allow the yeast to convert the sugars from the wort into alcohol. Other yeast byproducts are also produced as a result of normal cell functions of survival and growth. These include fusel alcohols, esters and aldehydes which will determine the character of the beer. The different flavors are influenced mostly by the yeast strain but also by fermentation parameters (temperature, pressure, pitching rate etc…). From that point of view, trials are key to finding your perfect and unique product! Towards the end of the fermentation, the yeast will start to flocculate and accumulate at the bottom of the fermenter, even for ale strains if the fermentation is performed in a cylindro-conical vessel. This phenomenon will help greatly the clarification process of the beer. The yeast should not sit in the cone for long periods as it will likely deteriorate very quickly due to the stress imposed by the brew (alcohol, pressure etc…). If it cannot be re-used straight away, it should be stored appropriately (see section on yeast storage).
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All About Yeast Contamination
Contamination affects the quality of the beer. Most contaminants will produce off-flavors, acids and non-desirable aromas. They can also produce hazy beers and films. They may compete with the production strain for essential nutrients; they can also induce stuck fermentation or over-attenuated beers. There are two major groups of microorganisms responsible for contaminating wort and beer: 1) Wild Yeast and 2) Bacteria.
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Hop Products – Types of hop products and when to use them
This article was reviewed and updated as-needed on March 7th, 2023 by the ProBrewer Editorial staff. For more information on hops, visit the Hops Q&A page on the ProBrewer Discussion Boards here and the Hops For Sale page in the ProBrewer Classifieds here.
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Hop Variety – Ahtanum
Pedigree: Open pollination
Brewing Usage: Aroma
Aroma: Floral, earthy, citrus and grapefruit tones
Alpha Acids: 5.7 – 6.3%
Beta Acids: 5.0 – 6.5%
Co-Humulone: 30 – 35% of alpha acids
Storage Stability: Fair to Good
Total Oil: 0.8 – 1.2 mL/100g
Myrcene: 50 – 55% of total oil
Humulene: 16 – 20% of total oil
Caryophyllene: 9 – 12% of total oil
Farnesene:<1% of total oil
General Trade Perception: Used for its aromatic properties and moderate
bittering qualities
Possible Substitutions: Cascade
Typical Beer Styles: American-style Ales, IPA, Lager, Pale Ale
Additional Information: Developed by Select Botanicals Group LLC
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