Labels:text | font | black and white | paper | document OCR: Cleaner Beers the chill haze particle before bonding, including enzymes, tannic acid, powder- (continued from front cover) ed nylon (polyclar), and silica gel. Unlike powdered nylon (polyclar), liquid starter mix, eliminating the silica gel settles out quickly and firmly in considerable effort of making up a sterile the bottled beer, and eliminates virtually starter. To start our new yeast, just break all chill haze. Silica gel is the best chill haze absorbant for home brewers, as it is the inner seal, and wait until the package swells before pitching. composed of just silica and water, and because it is composed of just silica and Reusing yeast is simple and does not require laboratory skills. At the end of a water. and because it is selective: it does brew, after priming, just scoop up half a not remove larger malt proteins re- cupful or so of yeast sediment from the sponsible for head retention, only those of floor of the fermenter (in a sterilized cup). the size that bond with tannins to create cover the cup tightly with aluminum or haze. Silica gel does this by virtue of its plastic wrap and refrigerate. The yeast structure; each powder-size particle is a will last 9 days in the refrigerator in microcellular 'honeycomb' sponge filled slurry form, ready to pitch the next brew with sterile water, with pores just large enough to let the chill haze causing without a starter. Providing the brewer takes the usual care in sterilizing proteins to enter and be absorbed. everything that comes in contact with the leaving the larger foam and body- yeast and beer, yeast reusing can be building proteins in the beer. Silica gel eliminates chill haze and is repeated 4 times before the likelihood of bacterial infection (from the saving and easy to use. Just mix 16 oz. of silica gel restarting process) becomes a possible powder into 5 gallons of beer at priming. threat to beer flavor. Of course, yeast The powdered gel absorbs the haze should only be saved from clean-tasting proteins before settling out with the yeast in the bottled beer. The only thing silica brews. For those who want to store their liquid get does not have is complete Food and yeast for longer than 9 days, the yeast Drug Administration approval for use in sediment in bottled home brew can be unfiltered beer. Though composed of only restarted three weeks after bottling silica (an insoluble mineral) and sterile (yeast under a proportionally larger water, the FDA has not technically amount of beer lasts longer than in approved its use in unfiltered beer, and concentrated slurry form), by just recommends that unfiltered beer be draining the beer carefully off the decanted before drinking if brewed with sediment, and adding a cup (8 fluid oz.) of silica gel sterilized (boiled and cooled) wort. Seal Consider pure liquid yeast a necessity the bottle with a loose bottle cap for an for clean flavored brews, while silica gel airlock and let it sit for about two days. is an optional shortcut, eliminating chill until frothy fermentation is evident haze without a four week refrigerated before pitching. See our information aging period. The effects of both when sheet #10 (listed on back cover) for full used together in your favorite recipe, instructions. If even longer storage is however, are remarkable; formerly hazy desired, a Yeast Bank can be employed to and yeasty beers suddenly sparkle in the freeze the yeast in a glycerin mix for glass promisingly, before delivering a periods of up to a year. Reusing liquid pure flavor that lingers like a kiss. yeast can bring the cost per batch down to the level of dry yeast, and pure' liquid yeast produces a much cleaner tasting beer. So the beer tastes clean, what about its clarity? All beer will throw a chill haze when refrigerated if not lagered (aged under refrigeration) for 4 weeks to allow the haze particles to naturally coagulate and settle. Chill haze forms when malt polyphenols in beer (tannins) bond with malt proteins of a certain size when the temperature drops. Commercial brewers William's Brewing use several additives to rid their beer of P.O. Box 2195 either the malt protein or tannin side of San Leandro, CA 94577
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