Gushing problems caused by calcium oxalate (2)
A number of additional items have to be considered when producing wheat beer using bottle fermentation in order to avoid calcium oxalate in the bottle. The basic principle of almost complete precipitation of oxalate by having enough calcium present (as described in part 1) no longer applies here.
Part 1 of this paper described ways of calculating the correct wort calcium concentration required for inducing sufficient precipitation of oxalic acid in the form of calcium oxalate in the beer after storage such that no further precipitation will occur after filtration.
- bottom worts: 45 - 55 mg of calcium/l,
- top worts: 50 - 60 mg of calcium/l.
CaCl2 or CaSO4 can be added to brewing liquor to reach this calcium concentration in the wort. In high-gravity brewing e.g.
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