11 Jan '17 16:09>3 edits
Great ones! A thousand Salaams to you and all the ones you love!
As you know I make delicious beer at home. Contained in beer are some elements that we would rather not have, haze causing elements like proteins and protein–polyphenol complexes, also suspended yeast. These are formed when chemical elements bond together. Ok so far so good.
As a vegetarian I use a PVPP and silica gel product called polyclar 730 which bonds to these elements and causes them to fall out of suspension. However there is still some residual yeast left in suspension. The traditional approach has been to 'fine', these with animal products like isinglass ( fish bladders) or gelatine (cows hoofs) which act like a collagen and drops the residual yeast out of suspension. For a veggie they are out of the question.
As far as I can tell gelatine works because it carries a positive charge and attracts the negatively charged yeast/proteins, binds with them, generates heavier elements and they both sink to the bottom. Its particularly this polarity that I am concerned about. I have an idea to use agar as a substitute for gelatine but I am unsure if it will have the same effect because I don't know and cannot learn anything about its polarity. A question.
If it carries a negative charge will this adversely affect its ability to bind with yeast and act as a clarifying agent? or perhaps it works in other ways?
As you know I make delicious beer at home. Contained in beer are some elements that we would rather not have, haze causing elements like proteins and protein–polyphenol complexes, also suspended yeast. These are formed when chemical elements bond together. Ok so far so good.
As a vegetarian I use a PVPP and silica gel product called polyclar 730 which bonds to these elements and causes them to fall out of suspension. However there is still some residual yeast left in suspension. The traditional approach has been to 'fine', these with animal products like isinglass ( fish bladders) or gelatine (cows hoofs) which act like a collagen and drops the residual yeast out of suspension. For a veggie they are out of the question.
As far as I can tell gelatine works because it carries a positive charge and attracts the negatively charged yeast/proteins, binds with them, generates heavier elements and they both sink to the bottom. Its particularly this polarity that I am concerned about. I have an idea to use agar as a substitute for gelatine but I am unsure if it will have the same effect because I don't know and cannot learn anything about its polarity. A question.
If it carries a negative charge will this adversely affect its ability to bind with yeast and act as a clarifying agent? or perhaps it works in other ways?