Determining filtration characteristics of beer and filter aids using the „Filtercheck“
Ever since high-performance filtration of beer has become the norm, filterability of beer has been under discussion by researchers and brewers. In 1990, a “simple new method for evaluating filtration characteristics of beer“ [1] was introduced, this became known in brewing analysis as the “Raible-Test”. Ten years later, a commercial-scale evaluation took place together with a historical review [2,3,4]. The authors came to the conclusion “that the results of laboratory filtration with the Raible apparatus, known meantime as “Filtercheck”, can indeed be regarded as equivalent to commercial-scale filtration so that predictions about the course of filtration can be made”.
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