In the brewing industry it is very important, as the flavor, the aromas, the color, the CO2, the pH, the turbidity, the others to maintain the quality and the taste of the users, this time talk about the turbidity. Care within the development.

The turbidity is formed by particles in suspension, which reflect light. Among these particles, highlight the yeast cells, proteins and tannins (polyphenols), which are the main culprits of the problems of clarity.

To measure the turbidity is very simple, we only need a turbidity meter, that is, a special device that measures the intensity of light reflected in the particles of a beer sample, at an angle of 90 degrees and, in general, according to the EBC color scale.

But why have a system that measures Turbidity? especially due to the “false turbidity” (pseudo-haze in English), a turbidity that the meter can detect perfectly, but that is not perceptible to the human eye.

This phenomenon, then, happens when the small particles do reflect the light, but they do not affect the clarity of the finished beer. From this premise, one could also say that turbidity describes the visible particles, while lapseudo-haze measures the difference between the turbidity detected by the meter and that which the human being can appreciate.

Endress + Hauser Turbidity Systems

Main causes of turbidity:

  •  Any brewer who wants to exercise an exhaustive control of the clarity of his beer must inevitably look at proteins and polyphenols, mainly from malt and hops.
  • Mostos with calcium deficiency, dead bacteria, yeast in poor condition, etc., the main responsible for turbidity are proteins, polyphenols and yeast.
  • Yeast cells are much larger than polyphenols (between 0.005 and 0.01 mm), so they can directly cause problems of clarity, especially when it comes to young beers. Most yeast particles, at the end of fermentation, flocculate and precipitate towards the bottom of the fermenter.

Before bottling the beer, they must be filtered, which means the removal of unwanted solids from the liquid. Filtering aids are required for proper filtering. An example of this filtering aid is diatomite, which filters yeast and high molecular weight protein components.

The filtration process begins with a pre-coating of the filter plates. A consistently distributed suspension of diatomite is dosed into the flow of water or directly into the product. From then on, diatomite must be added constantly, so that the filter cake remains porous.

With the LEWA pumps we can offer you the solution in dosing with LEWA sanitary / hygienic ecodoses, the diatomite suspensions are dosed during the previous layer filtering to separate undesirable substances from the fluid.

LEWA Dosing Pumps