Specialist Malt Aims to Reduce Haze in Cask and Bottled Beer

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+4 and -1 are the differences between controlled freezer temp and normal fridge temp for the home brewer. this makes me very happy as hopefully what we put in the fridge will clear quickly instead of chill hazing :D
 
Never yet had a problem with haze. :D

But a chill haze is only apparent when the beer is chilled, I would never serve an ale chilled so not a problem. Secondly a 90 minute boil use of copper finnings and rapid chilling should stop you getting a chill haze. :thumb:
 
“There are very few ales that are intended to be served cloudy – a tiny, tiny percentage.
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and why's that....because the big conglomerates tell you that's how it should be :roll: ...or historically if the beer was left long enough to clear of it's own accord. If they have patented this malt in a way that can't be copied they could be onto a gold mine and it could be great for smaller breweries...good on em for being innovative :cool:
 
borischarlton said:
Will be available to the homebrew market next week :whistle:

Cheers

Rob
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:clap: :clap: :clap: :clap:

Impressive as ever, Sir. Impressive.

:lol:
 
borischarlton said:
Will be available to the homebrew market next week :whistle:

Cheers

Rob
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Do you have a price Rob, even though I will probably stick to Dingemans next time it's good to know.
 
Appearance over taste :nono: one of the best pints I have ever had was a cloudy Courage Directors in Woolwich in the early 70's
 
I think the 'craft' brewery's would rather have a haze than buy expensive altered malt with unknown extract, flavour compounds etc. I dont mind cloudy beer, sometimes I prefer it. We are told it must be clear. Nothing worse than a filtered to buggery bottle of macro (and some micro) beer. With all that effort you are still in the hands of the cellarmen that will bugger it up and indeed the customers who complain that your bottle conditioned beer is cloudy and demand their money back.

Look at Marstons cask clear system they are looking to licence. That is filtered carbed beer with added yeast to make camra happy. Load of balls. As long as its tasty and enjoy able then I dont think it matters.

D
 
Carlsberg already "patented" its variety (patenting genomes is not allowed in EU). All regular malt bought from Danish Malting Group is made of this variety, both pale, lager, pilsner or Munich, crystal or roasted. And it's rather good, one of best pale malts I ever used. High yield, lots of FAN, low on proteins.
 
I have my suspicions about what these barley varieties are...I think they are either naked barleys (I.e. no husk) or bred to have a very thin husk. I think the chemical mentioned is found mainly in the husk or hull of the Barley grain.

I can see how big brewers will like them: quicker to malt; okay to use if you have a big mash press; less chance of extracting tannins.

I'll do some digging to find out...unless we have a Barley man on the forum :ugeek:
 
Got a bag from Worcester Hop Shop its called Crisp PROANT. After my oaty-porter I'll try it with a blonde and a deuchars completely unfined. I have issues with fines finding there way into bottles, but thats another issue.

I think it will be fine, many of the benefits are actually on shelf life which for me doesn't apply, but for a brewery doing alot of bottles it makes sense.

Worth a dabble, I don't see any issue apart from availability.
 
alby said:
Got a bag from Worcester Hop Shop its called Crisp PROANT. After my oaty-porter I'll try it with a blonde and a deuchars completely unfined. I have issues with fines finding there way into bottles, but thats another issue.

I think it will be fine, many of the benefits are actually on shelf life which for me doesn't apply, but for a brewery doing alot of bottles it makes sense.

Worth a dabble, I don't see any issue apart from availability.
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alby, What where the results of using PROANT in your brews?
 
I'm afraid for me the Proant didn't seem different enough to warrant any major rave reviews. It made very good beer, but I have no yardstick against standard pale malt or maris otter to figure a significant difference. Any conditioning is done on my garage so again for me there is no refridgeration cost savings that perhaps a commercial operation could get from nudging any thermostat up a few degrees.

As noted the bulk of the benefits of this malt are associated with shelf-life for bottle selling brewers. I never actually did comparative bottle testing as my beers don't tend to last very long.

So for me I'm back to the standard Crisp Maris Otter and my clarity has became fantastic without any finings or filtration, dunno why. I am very happy as it stands with my clarity, I probably went down the Proant route due to various practical frustrations using finings which no longer apply.

The only time clarity becomes a challenge is when using significant quantities of dry hops post primary fermentation but that is a completely different topic to the ProAnt technology.
 

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