wort, beer
β-Glucan gel has been shown to significantly lower the filterability of beer. The formation of a gel structure is primarily dependent on the concentration of β-glucan, temperature and time, as well as on the hydrodynamic forces causing shear and tensile stress, which occur during wort handling and beer production. The gel structure is thermo-reversible, meaning that a more desirable condition can be obtained through the application of heat.
Beer
Beer chilled to 0 °C is filtered through a membrane filter at that temperature under constant pressure. The amount of filtrate is recorded periodically during filtration. The amount of filtrate is used as the basis for a characteristic number, which serves as a comparison of the filterability of the sample.
Beer
Beer chilled to 0 °C is filtered through kieselguhr at this temperature under constant pressure. The amount of filtrate is recorded periodically (or continuously) during filtration. The amount of filtrate is used to calculate a characteristic number, which can be used to evaluate the filterability of the beer.