From the HBD Archive
From: akcs.chrisc@vpnet.chi.il.us (chris campanelli)
Subject: beechwood use by A-B
Date: 1992-05-25 17:32:00 GMT

The following excerpts are taken from The Practical Brewer by the
Master Brewers Association of the Americas:

. . .The old traditional European process involved adding beechwood chips
(40cm x 2cm) to the fermenters claiming improved fermentation rate,
better settling of yeast and colloidal substances, adding special and
desirable flavor characteristics to the beer and also improving the
physical stability of the final beer. Since the application of such a
process is extremely labor-intensive and requires the strictest
sanitation, this method is not in wide use. It should be noted, however,
that one of the world's largest brewers uses this technique in its
Kraeusening process. . . .

. . . Beechwood chips are added to the kraeusen tank by at least one
brewer. The chips are about two feet long, four inches wide and 1/4 inch
thick when new. The are manually placed in the kraeusen tank to a depth
of three or four feet. They must be removed after each tank drop, washed
and sterilized prior to installation in another tank. The chips increase
the surface area, thereby allowing more complete fermentation with
flocculent yeasts. They also slow the mixing of the kraeusen beer with
the fermented beer, which results in more complete end fermentation and
certain flavor effects. There is no flavor extracted from the wood into
the beer. . . .

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.