7. FAQ's and Knowledgebase / Turbidity

How can I measure the amount of haze in beer?

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.

Beer bubbles picture

Required apparatus:

 

Method

  • 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

Hach 2100Q Turbidimeter

  • Create an ice water bath with salt and allow this to stand until a temperature of -5°C has been
    reached
  • Chill samples for 1 hour in ice bath in a refrigerated environment

Hach Haze reading

  • 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 support@camlab.co.uk or fill in the form below.

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