Production of colloidally-stable beer through wort conditioning.

Morton, B.J. and Sfat, M.R.

Abstract
A process for reducing the anthocyanogen content of beer and for improving its colloidal stability is described. Unboiled wort from the lauter tun is oxygenated by aeration or sparing with oxygen at about 75^oC, chilled to 10^oC or lower and clarified by filtering or centrifuging at this temperature before transfer to the kettle for normal boiling.
Keywords : aeration anthocyanogen beer brewing colloid cooling oxygen stability wort