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Stability of unfiltered beer

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  • Stability of unfiltered beer

    Interested in ideas and suggestions how to ensure maximum stability and shelf life for unfiltered beer. Especially in the hot weather...
    What do you do to ensure minimum risk of gushing or change in color/taste? (I am not talking infections)
    Concrete steps/ideas/suggestion welcome - i.e. do you push the PH lower, do you rely on centrifuging (to reduce yeast), do you just apply fining agents, do you use bactericides? thanks

  • #2
    Gushing

    Make sure you have enough calcium in your wort (at least 50ppm in the kettle). Calcium combines with oxalates from the malt and forms a salt. If you have enough calcium it happens in the fermenter and settles out.
    If the calcium level is low the calcium oxalate may not form until after packaging. This can cause crazy amounts of foaming when the bottle is opened.
    Not filtering makes it more likely that small calcium oxalate crystals can get into bottles, where they can act as seed crystals if the calcium and oxalates are still interacting.

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    • #3
      Originally posted by brewingpro View Post
      Make sure you have enough calcium in your wort (at least 50ppm in the kettle). Calcium combines with oxalates from the malt and forms a salt. If you have enough calcium it happens in the fermenter and settles out.
      If the calcium level is low the calcium oxalate may not form until after packaging. This can cause crazy amounts of foaming when the bottle is opened.
      Not filtering makes it more likely that small calcium oxalate crystals can get into bottles, where they can act as seed crystals if the calcium and oxalates are still interacting.
      thanks, interesting thought, we normally treat the water with Calcium Chloride but we'll double check now the calcium concentration.

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