Tanal A from wyeast

Trace amounts in the brewing water, and maybe some rust spots on Stainless. Modern German breweries are all Stainless, no copper. If you have copper chillers or fittings you will get some dissolved into the beer at wort pH.

The exclusion of copper is one thing Kunze is all over. Has to do with shelf life.

 

Justin, could you please elaborate here? What exactly does "help stabilize haze" mean? Does it create a perma-haze?

Also, how did you obtain your Tanal A? Did you buy a 1 lb. bag of it?

Cheers!

 

From what I gather these are different molecular weight tannins that are found to have benefits to the beer. Pretty large molecules, and not flavor active.

 

So, if you are homebrewing using RO water (and mineral salt additions) and there is no exposure to iron or copper in your homebrewery there will be no concerns about iron or copper in your homebrewed beer? In this case, would there be any benefit to using BrewTan B from a shelf life perspective?

Cheers!

 

I have used Brewtan B, which someone got from an AU Homebrew shop. It does help make clear wort, and the beer has been holding up well - but no control beer to compare to.

 

I would say yes.some minerals come with the malt and yeast. Bamforth talked of dry hopping upping the Manganese level in the beer, which will help it stale. I'm not sure id Brewtan B works after dryhopping though.

 

It helps the haze stay in suspension more permanently. I haven't used the product in my brews, but I know a brewer in town that does. Even after an extended period of cold storage their brews remain hazy. My NEIPA brewed with all the tips and tricks to try to get the haze dropped clear at 3-4 weeks.

 

A lot of people use a copper wort chiller at the end of the boil.

As for iron, molasses has a very high iron content, so using that in your beer would presumably contribute iron.

 

Which yeast strain(s) did you use?

Cheers!

 

Brewtan B added post dry hop and cold conditioning to drop yeast cake with 1 day to carb and package works...

 

I do not use any copper in my homebrewery.

I do not use molasses in my brewing.

So, if I have no iron or copper in my brewing water (and the stuff above), would BrewTan B have any efficacy from a beer stability perspective for me?

Cheers!

 

I used West Yorkshire. Chlorides only, 11% Flaked Oats, boat load of hops, and fermenter hopping, no fining, no whirfloc.

http://endofsilencebrewing.blogspot.com/2017/04/recipe-ne-ipa-haze-craze.html#more

 

Would malt/yeast provide iron and copper? These are the metal ions that BrewTan B affects.

Cheers!

 

I can't help you. I know it has been a recent topic of discussion on the Experimental Brewing podcast, so you may be able to find more information there. Here is a writeup. I don't think it addresses your specific question, though.

 

This is the first time I heard of using 1469 to brew a NEIPA. Have you tried the Boddingtons (1318) or Whitbread (WY1098/WLP007/S-04) strains yet? Those are the strains that I have read about the most as enabling a perma-haze in beers.

I used S-04 to brew my version of a Trillium Galaxy Fort Point Pale Ale. I bottled vs. kegged but once the beers were carbonated I kept them cold. The last bottle was consumed at around 2.5 months post the bottling date and it was still quite turbid/murky.

Cheers!

 

I too have been following the Experimental Brewing stuff plus communicating with Denny Conn on another homebrewing forum. The science aspect of BrewTan B is lacking.

Cheers!

 

I should have said hops instead of yeast, typing was ahead of my brain. The yeast will use some of the trace minerals.

See page 178 IIRC, from Water by Palmer and Kaminski for a table of what is supplied by malt.

 

I haven't used anything other than 1469. I get a lot of peach and low flocc on that strain and really like it in the past. I will be using a yeast from one of the better NE IPA producers on this next go round in a few weeks. We'll see if that has an impact.

 

Well, I found the below in the John Palmer book:

“Copper

SMCL = 1 ppm

Brewing Source Water Guideline = <1 ppm

The most common source of copper in water is from corrosion of brass and copper plumbing, or it may be residual from copper sulfate additions to control algae in the reservoir. Copper is toxic at high concentrations, but 200 milligrams per kilogram of bodyweight is the lowest lethal dose. Small amounts of copper are beneficial in brewing wort to reduce sulfides and other sulfur compounds like H2S in the beer. Yeast are very good scavengers of copper because it is an essential nutrient, and residual copper is typically not found in beer. Excess copper can be reduced by lime softening, ion exchange, or reverse osmosis process”

I was not successful in finding a discussion about copper (or iron) coming from malt.

On pages 170 – 174 (Refinement of RA) I did not discern any discussion concerning iron or copper.

Cheers!

 

I use 1469 to brew my Bitter Ales. I enjoy the stone fruit flavors this yeast produces if you ferment warm (e.g., 70 degrees F). I will be bottling a Bitter Ale tomorrow.

FWIW I have never experiences any haze issues with my Bitter Ales fermented with 1469.

As I have already reported S-04 did produce perma-haze for my Trillium clone.

Cheers!