Recent content by MehrdadMolavi

Dried egg white powder also increase the foam but you need to dilute it well before adding.

We could use pasteurized egg white to reduce the risk.

Yes you are right, the more alcohol the faster disinfection in a period of time, so if the amount of alcohol is low then you have to keep it longer in contact with pathogene to be more effective.

Yes, the foam is made by the proteins and it also causes haze and turbidity and you can fine-tune it by adding some gelatine to reduce the turbidity.

I use eggs provided in hypermarkets which are generally safe.

😉

Good idea, but it may affects the taste of beer alot, let's try it ☺

Thank you very much.

Yes it's an old method, but according to my experience, egg yolk prevents making foam so I use only egg white.

Yes, I make my alcohol beer by non-alcoholic beer since only non-alcoholic beer are legal in my country, regarding the head retention, besides egg white, I suggest Quillaja extract.

Yes, its up to the person to drink or not, although adding egg white for foaming is not a new method in history ☺

Yes it could be, but generally, the alocohol in your beer kills most bacteria, Salmonella,etc pathogenes while aging in the bottle for second fermentation. Here is a link in this regard...

No it was not pasteurized, usually the alcohol in your fermented beer prevents it from spoilage.

Raw egg white.

Hi friends, In order to increase the longevity and lacing of foam, I add 30 ml egg white to 1000 ml beer while bottle conditioning. At the begining of bottling for second fermentaion , I dilute 30 ml egg white with 20 ml water then add the mixture by a measured syringe to my 1000 ml bottle of...