Egg Whites As Finings

[grantsglutenfreehomebrew]

Has anyone used egg whites as finings and if so how did it go and how much should I use for a 23 litre brew.

Thanks

 

[Back Yard Brewer]

Has anyone used egg whites as finings and if so how did it go and how much should I use for a 23 litre brew.

Thanks

Have not used egg whites for beer but have for wine and they can be a PITA to mix properly. Mind you that was with powdered whites. I can't recommend gelatin highly enough. Its cheap and available off the grocery shelf and works well.

BYB

 

[fawnroux]

Has anyone used egg whites as finings and if so how did it go and how much should I use for a 23 litre brew.

Thanks

When do you plan on using the egg whites? At the end of the boil before you cool it?

Sounds interesting. I am a chef and I use egg whites to make a raft when I make consommes. Cleans them up beautifully. I would usually use at least 20 odd egg whites for a soup of that size. Thats just a rough estimate, theres always a shed load of egg whites around. I just pour some in a bowl and give it a rough whisk before whirlpooling the soup and adding the egg whites.

Seems a lot of trouble for beer though. You'd have to strain it all through something like cheesecloth or a hop sock as well.Is there any reason you're not interested in gelatin? Vegetarian?

Dave

 

[Dave70]

You know you can use em to fix a leaky radiator also.

True..

 

[dpadden]

:blink:

 

[BjornJ]

Never tried egg whites as finings, but have read about it for wine.

This is what one site says about the dosage (for wine):

http://www.brewerylane.com/finings.html

Dosage is 1/5 to egg white per 23 litres.





thanks
Bjorn

 

[kocken42]

Egg whites are, as like many other fining agents (PVPP, isinglass (fish bladder product), pea protein, casein (skim milk powder)), a proteinous substance which attaches to negatively-charged substances which then settles to the bottom of the fermenter...in wines they are generally only used in red wines, and at a time after fermentation is complete. At the winery I work at, we generally use 1 to 2 eggs per barrel (225 L)...but we do actually do experiments to determine the best rate...you can buy straight egg whites from the shops, you mix the whites with water with a 5% salt add.

 

[grantsglutenfreehomebrew]

Thanks guys. I might try gelatin before egg whites.