Filter Aids 1. Sampling
The most widely used filter aids in brewing are a refined diatomaceous earth, polyvinylpolypyrrolidone, and silica gel. Diatomaceous earth is shipped in bags or, less commonly, in bulk, and its physical properties approach those of a flour or powder. This method presents the basic procedures for obtaining representative samples of filter aids shipped in bags or in bulk and preparing them for laboratory analysis.
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Filter Aids 2. pH of Water Suspension (International Method)
This method determines the pH of a water suspension of filter aid and of boiled distilled water to the nearest 0.05 pH unit.
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Filter Aids 3. Effect on Odor and Taste (International Methods)
This method determines any change in flavor of the beer resulting from the presence of the filter aid in the beer.
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Filter Aids 4. Iron Pickup by Beer (International Method)
This method is designed to evaluate the contribution filter aids may make to the iron content of beer. Since different beers vary in ability to extract iron, results are limited to the specific beer being used.
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