The Ultimate how to control fermentation temperature reviews

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UVEX asked How does wort clarity improve fermentation?

I have recently heard that a properly clear wort improves yeast activity but how and why? Has any one else heard this? The info was a bit technical but I got it.

And got the following answer:

I will send you the entire report and others for your reference. Origin and Control of Particles in the Brewing Process Non-Microbiological Particles are produced and removed at five stages of the brewing process. An understanding of how these stages affect particle formation and removal will allow the brewer to more easily control the process to achieve a consistent and optimum level of beer particles, leading to a more consistent and efficient clarification process whether the end product is cask or brewery conditioned. 1. Mashing - Milling of grist materials results in the generation of numerous fine dusty starch and husk particles. These are usually removed during mash separation. However, if the wort is not recirculated through the mash bed prior to run-off, or excessive pressures are applied to a mash filter, these grist particles will carry through into the sweet wort. 2. Wort Boiling - during the wort boiling process, thermal denaturation causes coagulation of protein to form hot break.(6) Efficient coagulation is favoured by a high wort pH,(1) the presence of sufficient protein, and good wort boiling conditions, i.e. a minimum of 102oC at atmospheric pressure (not recirculation at 100oC), of sufficient duration (minimum one hour) and vigour (a good rolling boil)(7) to maximise denaturation. 3. Wort Cooling - On cooling, wort proteins interact with polyphenols to precipitate as cold break. This material consists of very fine particles that are slow to settle and consequently are likely to survive into finished beer. Taken in combination, boiling and wort cooling remove 17-35% of the total protein content, depending upon the malt variety and hop product/variety used.(8) Cold break formation is temperature dependent, only forming in significant quantities below 20-30oC, and increasing dramatically in quantity as the temperature is further decreased.(1) The removal of these cold break particles can be facilitated and enhanced by kettle fining. 4. Fermentation - Several physical changes occur, which both produce particles, and facilitate their removal. Yeast reproduction starts, resulting in an increase in the number of yeast cells in the beer, the pH is reduced by 1.0-1.5 pH units, facilitating the interaction of protein and polyphenol moieties to form NMP. This results in the removal of 45-65% of the total soluble protein(8,9) and 20-30% of the soluble anthocyanogen content of the bitter wort.(8 Streaming current measurements suggest that acidic proteins (average iso-electric point <3.5) are selectively removed at this stage.(9) 5. Beer Cooling - at the end of fermentation, as beer is chilled, yeast flocculates and settles to the bottom of the fermenting vessel or cold storage tank carrying with it other particulate material as it sediments. The density of a yeast cell is approximately 1.160 g/cm3 (1)giving a typical rate of sedimentation of approximately 18 cm/day for a single cell, or 72 cm/day for a floc of six cells. In addition, cooling causes the further interaction of protein and polyphenol moieties to form further NMP. http://www.mbaa.com/TechQuarterly/Abstracts/sample/1203-01.htm pojďme na pivo, my Bro.

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