Ingredients in beer can precipitate forming a hazy or milky appearance which can affect the end product quality. Proteins, carbohydrates, polyphenols, fatty acids, nucleic acids amino acids, etc. present in the beer whilst at room temperature may be clear, when chilled reacts and clump into larger particles known as haze. These particles are large enough to reflect light and the turbidity can be measured. To gain the chill haze value you calculate the difference between the total and permanent chill measurements.
- Hach portable 2100Q or TL2310/TL2360 ISO Turbidimeter
- 200ml degassed beer sample
- Hach sample cells
- 95% ethanol
- 500mL erlenmeyer flask
- 2 beakers
- 10mL pipette
- Paper towel and Kimwipes
- Obtain a 200ml degassed beer sample and pour into a 500mL Erlenmeyer flask and allow it reach room temperature
- Add 14mL of 95% ethanol to the 200ml beer sample, mix thoroughly and let it stand for 20mins
- Fill the cuvettes with the beer ethanol mixture
- Take an initial turbidity reading using the Hach portable 2100Q or benchtop TL2310/TL2360 ISO Turbidimeter – this reading is the permanent haze reading
- Create an ice water bath with salt and allow this to stand until a temperature of -5°C has been
- Chill samples for 1 hour in ice bath in a refrigerated environment
- Taking chilled sample reading: remove sample from the ice bath, invert 1 time, wipe with paper towel then use a kimwipe to remove finger prints, any lint, condensation and smudges from the cuvette. Properly oiled cells help with condensation.
- Place the sample in the turbidimeter and take the readings as quick as possible to measure the toal haze reading
Chill Haze = Total Haze – Permanent Haze
For more information about testing the haze of beer please get in touch with one of our technical team on 01954233120, email firstname.lastname@example.org or fill in the form below.