The hallmark of the finalisation of the Brewshield technology was a 8 month period of endless testing, whilst we had brewers happily using our product we needed to know more, what were the optimum conditions and results that we could expect from it ? We had to know more
- What dosage should be used ?
- Could you overdose Brewshield ?
- Would it work the same in all beer ?
- Where should it be added ?
In order to do this crazy testing we didn’t want to begin messing with our customers beers especially if we were about to do some crazy things, so we used a trial batch brewing system, developed a cheeky brand called Angry Warthog and went to work. We dosed varying levels of Brewshield in every part of the brewing system we could imagine, in the boil, in the key, at bottling and back again. We recognised that in order to be effective the product not only needed to work as expected but also needed to be convenient for the Brewer.
Of absolutely critical concern for us was again making sure that there was no negative impact on the brewing process or end product so we spent a lot of time looking at, examining the yeast cake, foam development, ph, alcohol levels and more. The results were all in line with what we had seen in all the usage of Brewshield to that point in the market, there was no identifiable negative impact on the existing beer flavor, aroma, color, turbidity or head. Good news indeed.
Only after this process were we comfortable is saying that Brewshield should be added in Whirlpool at a rate of 1.5ml per liter or 1.4:1000 the easiest, most effective place to add it producing the best results for beer stability.
Part of the logic in dosing in Whirlpool was also down to basic factors like this is the place where the best level of mixing can take place, it is pre ferment and allows for the product to integrate properly before fermentation and we all know that brewers hate to mess with anything in the fermentation process. It is also still on the hot-side and although Brewshield is aseptic as it is an alcoholic solution that is hostile to bacteria and pathogens, all brewers are concerned with the introduction of anything that may cause infection, so adding at the whirlpool makes even more sense.
We did a ton of trialing and figured that adding Brewshield could also work at the bright tank, it is not preferable and we still suggest whirlpool but an option for the brewer.
This entire process has given us great comfort in recommending and selling Brewshield to our customers, this was a very necessary step in ensuring that we were safe to apply in the brew process, we are still cautious with all our customers and always let them know that beer, brewing, yeast, malt and hops are all organic and natural processes and products, as is Brewshield and you should always make sure you are confident with Brewshield through testing and evaluation prior to purchasing. At the same time Brewshield is dosed at very low rates so we know that the impact on beer in general (other than the stabiliser stuff) is limited.
The hallmark of the finalisation of the Brewshield technology was a 8 month period of endless testing, whilst we had brewers happily using our product we needed to know more, what were the optimum conditions and results that we could expect from it ? We had to know more
- What dosage should be used ?
- Could you overdose Brewshield ?
- Would it work the same in all beer ?
- Where should it be added ?
In order to do this crazy testing we didn’t want to begin messing with our customers beers especially if we were about to do some crazy things, so we used a trial batch brewing system, developed a cheeky brand called Angry Warthog and went to work. We dosed varying levels of Brewshield in every part of the brewing system we could imagine, in the boil, in the key, at bottling and back again. We recognised that in order to be effective the product not only needed to work as expected but also needed to be convenient for the Brewer.
Of absolutely critical concern for us was again making sure that there was no negative impact on the brewing process or end product so we spent a lot of time looking at, examining the yeast cake, foam development, ph, alcohol levels and more. The results were all in line with what we had seen in all the usage of Brewshield to that point in the market, there was no identifiable negative impact on the existing beer flavor, aroma, color, turbidity or head. Good news indeed.
Only after this process were we comfortable is saying that Brewshield should be added in Whirlpool at a rate of 1.5ml per liter or 1.4:1000 the easiest, most effective place to add it producing the best results for beer stability.
Part of the logic in dosing in Whirlpool was also down to basic factors like this is the place where the best level of mixing can take place, it is pre ferment and allows for the product to integrate properly before fermentation and we all know that brewers hate to mess with anything in the fermentation process. It is also still on the hot-side and although Brewshield is aseptic as it is an alcoholic solution that is hostile to bacteria and pathogens, all brewers are concerned with the introduction of anything that may cause infection, so adding at the whirlpool makes even more sense.
We did a ton of trialing and figured that adding Brewshield could also work at the bright tank, it is not preferable and we still suggest whirlpool but an option for the brewer.
This entire process has given us great comfort in recommending and selling Brewshield to our customers, this was a very necessary step in ensuring that we were safe to apply in the brew process, we are still cautious with all our customers and always let them know that beer, brewing, yeast, malt and hops are all organic and natural processes and products, as is Brewshield and you should always make sure you are confident with Brewshield through testing and evaluation prior to purchasing. At the same time Brewshield is dosed at very low rates so we know that the impact on beer in general (other than the stabiliser stuff) is limited.
