Improving foam stability and lautering conditions

How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.

Abstract licence: CC BY-SA

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