[denny]

For the record I used Brewtan B for about 6 months and stopped using it because I really wasn't sure it was doing anything.

Also, my understanding is that Brewtan B helps facilitate the removal of lipids which are extremely susceptible to oxidation.

Thanks for the data point.  Did you do any blind trials or was it just your impression?  And when I say "just", I'm not giving you short shrift! n And BTW, I have one very techy paper that actually shows the chemical reaction that Brewtan interferes with, if I understand it correctly.

[dilluh98]

Depending on a few things, a 1% solution (assuming 1 g tannic acid in 100 g solution) would give a pH around 6.5. The gallic acid in there (up to 1% according to the data sheet) may bump this a bit lower but pure tannic acid shouldn't be at pH 3.0-4.0.

Either way, I wouldn't worry about the tannic acid itself - it simply cannot provide many protons to drive down pH in any significant way.

[wobdee]

For the record I used Brewtan B for about 6 months and stopped using it because I really wasn't sure it was doing anything.

Also, my understanding is that Brewtan B helps facilitate the removal of lipids which are extremely susceptible to oxidation.

How'd it work as a fining agent? It seems they push that pretty heavy in the literature. I'm wondering if this stuff along with SMB in some concoction may be the ticket? This is interesting and I'm looking forward to playing around with it.

[majorvices]

For the record I used Brewtan B for about 6 months and stopped using it because I really wasn't sure it was doing anything.

Also, my understanding is that Brewtan B helps facilitate the removal of lipids which are extremely susceptible to oxidation.

Thanks for the data point.  Did you do any blind trials or was it just your impression?  And when I say "just", I'm not giving you short shrift! n And BTW, I have one very techy paper that actually shows the chemical reaction that Brewtan interferes with, if I understand it correctly.

No, it would have been impossible. It was just one more thing to remember and one more thing to buy and since I wasn't noticing any difference I stopped using it.

Love to see the paper, can you scan it and post it?

[majorvices]

For the record I used Brewtan B for about 6 months and stopped using it because I really wasn't sure it was doing anything.

Also, my understanding is that Brewtan B helps facilitate the removal of lipids which are extremely susceptible to oxidation.

How'd it work as a fining agent? It seems they push that pretty heavy in the literature. I'm wondering if this stuff along with SMB in some concoction may be the ticket? This is interesting and I'm looking forward to playing around with it.

Didn't notice any difference but I was still using whirlflock. Beers end up pretty darn clear on way to fermentor.

[denny]

For the record I used Brewtan B for about 6 months and stopped using it because I really wasn't sure it was doing anything.

Also, my understanding is that Brewtan B helps facilitate the removal of lipids which are extremely susceptible to oxidation.

Thanks for the data point.  Did you do any blind trials or was it just your impression?  And when I say "just", I'm not giving you short shrift! n And BTW, I have one very techy paper that actually shows the chemical reaction that Brewtan interferes with, if I understand it correctly.

No, it would have been impossible. It was just one more thing to remember and one more thing to buy and since I wasn't noticing any difference I stopped using it.

Love to see the paper, can you scan it and post it?

That's the plan as soon as can find time!

[mabrungard]

During my conversation with Joe, he did tell me to add the brewtan before other finings. In the kettle, I only use Irish Moss at 15 min left in the boil. I suppose I'll add the brewtan at about 20 min before the end.

[wobdee]

I was thinking Brewtan could be used for and replace other fining methods.

[narcout]

Here are a few things I found:

http://www.ashland.com/Ashland/Static/Documents/ASI/Food/ISP_008_MBA_Beer_Stabilization_Tech.pdf

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1999.tb00030.x/pdf

https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-olav-tavernier.pdf

https://www.uclouvain.be/cps/ucl/doc/inbr/documents/Declerck_2009_flavour-stability_beer.pdf

[majorvices]

During my conversation with Joe, he did tell me to add the brewtan before other finings. In the kettle, I only use Irish Moss at 15 min left in the boil. I suppose I'll add the brewtan at about 20 min before the end.

The instructions also say you can add it to the mash, though I believe that you are supposed to add about 30% more. I have a partial package left I'll try to remember to look at dosage instructions when I get in.

[zwiller]

During my conversation with Joe, he did tell me to add the brewtan before other finings. In the kettle, I only use Irish Moss at 15 min left in the boil. I suppose I'll add the brewtan at about 20 min before the end.

Dare ya to try adding 4g polyclar (hydrated) and a half tab of whirlfloc @ 10m to KO.     

[hopfenundmalz]

During my conversation with Joe, he did tell me to add the brewtan before other finings. In the kettle, I only use Irish Moss at 15 min left in the boil. I suppose I'll add the brewtan at about 20 min before the end.

Dare ya to try adding 4g polyclar (hydrated) and a half tab of whirlfloc @ 10m to KO.   

Can you explain the dare? Never used polyclar in the boil.

[zwiller]

During my conversation with Joe, he did tell me to add the brewtan before other finings. In the kettle, I only use Irish Moss at 15 min left in the boil. I suppose I'll add the brewtan at about 20 min before the end.

Dare ya to try adding 4g polyclar (hydrated) and a half tab of whirlfloc @ 10m to KO.   

Can you explain the dare? Never used polyclar in the boil.

Too chicken to take the red pill?  https://www.homebrewersassociation.org/forum/index.php?topic=26714.msg347623#msg347623

[reverseapachemaster]

Less science more hate. 

[homoeccentricus]

In the article I referred to - https://www.homebrewersassociation.org/forum/index.php?topic=24675.msg349143#msg349143 - it is shown that "it is very rewarding to combine mashing-in with pH adjustment and applications of both PVPP and gallotannins during the boiling process." pH mash = 5.2, 10 g/hL gallotannins and 10 g/hL PVPP somewhere at the end of the boil.