This method describes how to determine the time required for filtration of laboratory mashes.
Malt intended for use in beer brewing or elsewhere in the food industry
The time from the beginning to the end of filtration is determined when producing a laboratory mash.
This method describes how to test the sensory impact of filter aids and stabilizing agents under normal operating conditions.
Filter aids and stabilizing agents which are used in the brewing and food production industries
In order to test the influence and effects of filter aids in a routine production situation, it is recommended that a filtration trial be conducted under standard operating conditions.
The odor and flavor of the filtered beer is also tested as part of this trial.
The test should be conducted against a control sample that has not been in contact with the material to be tested.
Membrane filtration is a simple way of concentrating microorganisms from a liquid sample.
Filtered beers
Membrane filtration and anaerobic incubation
Membrane filtration is a simple way of concentrating any microorganisms present in a non-turbid, liquid water sample.
Quantitative enrichment of large, filterable volumes on wort agar plates.
Membrane filters with pore sizes of 0.65 µm retain yeasts from the liquid sample, which are then incubated aerobically on agar nutrient media. The filtrate is collected in a receiver vessel and then discarded. After incubation, the yeast is analysed under a microscope.
Check for microbiological vulnerabilities by detecting bacteria (moderately acid-tolerant bacteria) and yeasts in process water.
Pour-plate method and membrane filtration
Membrane filtration is a simple way of enriching microorganisms from a liquid medium.
Quantitative enrichment of large, filterable volumes on NBB agar plates.
Membrane filtration on culture media.