Pumpy
Pumpy's Brewery.
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Protein Haze When Using Pilsener Malt
- Thread starter dpadden
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Well-Known Member
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- 5/9/04
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The Aussie malts are really not for decoction brewing. That said a large major contract plant in Sydney mashes in low and raises throughout the mash to minimise the protein carry over to their course/bag/sterile filter regime; sterile filter cartridges cost a bomb, so you need to look after them. But i reckon this at the extreme end of the spectrum.
Have you looked at;
* increased sacrification time - add 15 minutes onto your current rest time
* change in mill gap - up or down, finer crush does not necessary equal increase efficiency or better wort production
* foundation water changes - go a thicker or thinner mash, a thicker mash will decrease the dilution of enzymes and any proteases as a ratio and may affect more protein degredation
* add calcium *
We use probably a ton a week of JW pils, do not filter our beers for the most part and are lucky to have beer last thru to dropping 'brite'. But try those few items to see how you go.
* the addition of calcium will also help with yeast flocculation. Remember, lager yeast is less sedimentary and more prone to being powdery (stirs up easy) than ale. If your water is low in calcium, the addition of cal.chloride or cal.sulphate will help in the clearing for lager yeast in suspension. Do this with a 0c rest and see how you fair.
Scotty
Have you looked at;
* increased sacrification time - add 15 minutes onto your current rest time
* change in mill gap - up or down, finer crush does not necessary equal increase efficiency or better wort production
* foundation water changes - go a thicker or thinner mash, a thicker mash will decrease the dilution of enzymes and any proteases as a ratio and may affect more protein degredation
* add calcium *
We use probably a ton a week of JW pils, do not filter our beers for the most part and are lucky to have beer last thru to dropping 'brite'. But try those few items to see how you go.
* the addition of calcium will also help with yeast flocculation. Remember, lager yeast is less sedimentary and more prone to being powdery (stirs up easy) than ale. If your water is low in calcium, the addition of cal.chloride or cal.sulphate will help in the clearing for lager yeast in suspension. Do this with a 0c rest and see how you fair.
Scotty
