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  • 1.  Visco Buster and Haze stability

    Posted 02-08-2023 10:59
    Hey folks,

    I am wondering if anyone has had any experience using visco buster and seen any ill effects on long term haze stability.  

    We often have runoff issues with our hazy IPAs and are looking for a solution that won't effect haze.

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    Ivan Dedek
    Brewmaster/Food Scientist
    Meier's Creek Brewing
    Cazenovia NY
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  • 2.  RE: Visco Buster and Haze stability

    Posted 02-09-2023 10:09

    Hi Ivan,

    Run off issues (slow or long run-off) can be caused by a few things if related to viscosity:  Beta-glucan, arabinoxylan, starch, protein (possibly), original gravity, and more.  Those can be managed with application of appropriate enzymes.  Review of the grist bill for the specific ingredients and amounts of each could help to identify potential causes of any run off issues.

    Beta-glucans are known to come out of solution due to ethanol levels, low temperatures, and stress from centrifuge.  In the end, most, if not all, haze forming particles will settle.  It is a question of time.  And I have never heard of settled beta-glucans referred to in a positive way.  It is often described as "snowglobe" "snot" or "sludge."  So elimination of beta glucans during mashing is probably a good idea.  

    For maintaining long term haze in the package for hazy IPAs, there are many factors to consider and the MBAA website has a lot of information.  Many of our brewing colleagues have put together and shared some very good information on the topic.   Just put "Hazy IPA" in the search bar and you will find that there are some specific guidelines to help maintain haze in package.  

    Feel free to reach out directly if you have any additional questions.



    ------------------------------
    Andrew Fratianni, Dipl. Brew.
    Sr. Enzyme Application Specialist
    Brewing & Distilling Enzymes
    IFF Health & Biosciences
    andrew.j.fratianni@iff.com
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    Original Message


  • 3.  RE: Visco Buster and Haze stability

    Posted 02-09-2023 16:18

    Hey Ivan,

    Everything that Andrew said is excellent, the thing I would add is a change of frame.

    Your Haze is and will always be unstable if you are relying on the natural polyphenol/protein complex, the factor is time. Adding a beta-glucanase enzyme to the mash will change the total load in your beer and as such will alter the haze in your beer, however we cannot be sure if it will be positively or negatively. You might have already found the optimum haze length of time in your current recipe and by removing some of the loading you will throw the equation out of synch so it settles faster, it is hard to say. 



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    Jason McCammon
    Technical Sales & Product Specialist
    ATP Group
    Denver, CO
    720-788-1222
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    Original Message


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