Does significant dry hopping add to potential chill haze?
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hops and protien
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As above, chill-haze or age-haze are formed by proteins and polyphenols joining to form a complex so, for a visible haze to form , it is necessary for both these to be present in quantity.
However not all proteins are haze-active. The longer chains are stable, so don't tend to cause haze issues and they also contribute to head retention. Specifically it is proline that is haze-active.
Proteins can be removed by selecting an effective copper finings or using an appropriate auxiliary finings further along the process. Polyphenol removal is usually carried out using PVPP, but this is expensive unless being done on a large scale where it becomes viable to regenerate it after use using caustic (NaOH).
Even so, the latter results in a loss of PVPP that needs to be replenished and good post-regen. rinsing, etc.
Incidentally, haze formation is accelerated/catalysed by high levels of dissolved oxygen.
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Could this phenomenon also be related to hop oils in the cold beer?
Also, I know that there is little solubility of hop acids in cold beer, but I guess theoretically at least, the addition of a really big dry hop charge may alter pH slightly downwards and thus cause certain reactions (ie protein/polyphenol interaction, or certain protein/polypetide fractions in the beer coming out of solution due to hitting their isoelectric point.)
Does anyone have any solid data of pH effects from large quantity dry hopping scenarios?
Some conjecture...
Pax.
LiamLiam McKenna
www.yellowbellybrewery.com
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