Thermal coagulation in beer wort
A complex formed by proteins and polyphenols or proteins and polyphenol oxides that does not dissolve when heated. It separates out in the form of coagulation. It should be separated as much as possible.
The following factors can promote the formation of the coagulation form
1) Prolonged boiling. Boiling for two hours can form a large amount of condensate. The higher the pressure of boiling, the higher the temperature, so less time is needed to separate out the protein.
2) Vigorous movement of wort boiling. Intense boiling intensifies the interaction between proteins and polyphenols.
3) Lowering the PH value. The best PH value is 5.2 in order to form coagulation. Therefore, the PH value of the whole bottle should be lowered as much as possible.
When the wort boiling is completed, it can be checked with a sight glass or a glass bottle. The coagulum should be suspended in clear wort as flocculent. As a rule, the larger the shape of the floc, the more efficient the protein separation is.
Cold coagulation in beer wort
A complex formed by protein solubilizers and polyphenols in the wort, which exists in dissolved form when the wort is boiled and separates out as condensation when the wort is cooled.
Note: Despite prolonged boiling, a relatively small amount of macromolecular condensable nitrogen (less than 20 mg/L) remains in the wort. It can be separated from the beer, resulting in a cold haze of beer.