![]() which in turn influence the run-off time. He developed his ideas throughout his career when he worked on using sand filters to improve the public water supply of Dijon.įrom this calculation, the raw materials you select influence the bed permeability and wort viscosity. Henry Darcy was a French hydraulic engineer who first published this work in 1856. ![]() The simple rule that governs mash filtration is Darcy’s Law. The same issues are applicable to high rye addition rates. They continue to cause issues today, but since unfiltered beers are now in vogue, the main issue with oats is the slow mash filtration time. However, the high fibre, protein, beta-glucan and fat content was thought detrimental to beer quality, causing processing issues and poor shelf-life stability. That’s a lot of haze! Traditionally, the addition of oats had mainly been reserved for stouts since they add a silky smoothness to the finished beer due to their high polyphenol. In the past five years at Crisp, we’ve seen oat sales increase tenfold. The use of oats in brewing has risen sharply over the last few years due to the new craze for haze.
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