There's no arsenic involved in letting the fermenter sit for a few days before it gets siphoned into the keg.

Who drinks filtered beer these days?

Switch to fish guts, guys.

I KNEW that I disliked most commercial beer for a good reason.

Ennuipoet: Yes, but in small doses over a long period of time does not one become immune to arsenic?  So, we should all be good right?

There's an iocaine powder reference begging to be made here, but I'm too sleep-deprived today to figure out the cleverest way to create it...

Whatever, those brain cells are going to get killed off one way or another.

Looks like it's already been said, but if you have to filter your beer to make it appealing, you suck at making beer.

Tell them what Isinglass is.
They'll kill themselves.

Done in.... oh ***K it.

non-story is .... non-story:

FTA


"We already knew that," says Roger Boulton, a professor in enology at the University of California, Davis. "The levels shouldn't be alarming, because it's the kind of thing you see in dust or air."

One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products."

So how it moving my beer from the fermenter the the keg making arsenic?

All macro beers are filtered.  Some craft beers are not.  Fail.

Also, one more awesome reason to homebrew.

LZeitgeist: Ennuipoet: Yes, but in small doses over a long period of time does not one become immune to arsenic?  So, we should all be good right?

There's an iocaine powder reference begging to be made here, but I'm too sleep-deprived today to figure out the cleverest way to create it...

truly, you don't have a dizzying intellect?

mrlewish: So how it moving my beer from the fermenter the the keg making arsenic?

It's alchemy.
Which is also a microbrew.

FTFA:It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy

Bullshiat. I mad two lagers recently that were so damn clear you can read a newspaper through the glass. The problem is not wanting to wait for the end result, and instead using artificial means to get it.

First, make sure you have enough PPM calcium to promote good yeast flocculation. After fermentation is complete, rack to a secondary making sure not to disturb the yeast cake and lager it (cold storage) for 2-3 months. After that, very carefully siphon the beer out without disturbing any further sediment at the bottom. Crystal clear, all natural.

mrlewish: So how it moving my beer from the fermenter the the keg making arsenic?

The ingredients used (barley, hops, and adjuncts) absorbed it from the ground.  Then there's the natural part in your water.

I would be more worried about craft breweries cleaning procedures than a macro's arsenic levels

Yeah, don't repeat this with any American beers or anything to do with InBev.

Rice is high enough in arsenic that it's a small side dish only in my world. Turns out rice loves the arsenic, and will pull any out of the soil. I remember that in some part of asia they jumped in joy that they could tap this aquifer and have disease free water year round, but no one tested the mineral content and it turned out most of wells had enough arsenic to cause long term harm.

That's not to say we shouldn't have any arsenic. We evolved with arsenic in the environment, rarely at a high concentration but there might be hormesis effects. And at 25 ppb you'll experience trouble from the alcohol before the arsenic gets you.

Totally worth it.

Throw a little formaldehyde in there for good measure.

Cerebral Knievel: tricycleracer: Switch to fish guts, guys.

thats used in casking and for taking the load off the filter...

Wikipedia lumps isinglass and diatomaceous earth into the same fining category, so I just went with that.

I cannot understand folks who aren't beer snobs.  If the only beer out there was an Anheiser-Busch or a Miller product, I simply would not want to drink beer.

Well as long as it's organic arsenic, I hate that processed stuff.

I'd say I've gone reverse snob, but then someone would just call me a hipster.

Still:

Meh, beer is what the cretins drink. Beer is to booze what cigarettes are to aged hand rolled cigars.

/The Glenlivet & a Drew Estate Naturals please...

I filter all of my beer by pouring it through old lace.

impaler: whither_apophis: Lando Lincoln: It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.

Beer snobs don't give a shiat about beer being cloudy.

TFA said that? BS. I can make an easy little wheaten ale that's crystal clear. You just need a wicked good cold break.

Indeed. I didn't even think wine uses filtration, because it ages enough to let the yeast settle out.

The mass produced, toss it back this year plonk that most people drink as wine is very much filtered.  Anything you want to age and really enjoy however usually isn't filtered.  But then I'm willing to spend more than $20 a bottle an do my own cellar aging.  Currently working through 1999.  The 2000s are tasting very nice - look like they will be good drinking until 2020 at least, and maybe longer.

I was very disappointed to read that it doesn't seem likely that beer snobs will die from arsenic poisoning. Pity.

AmbassadorBooze: You should be able to see through water, not beer.  (Beer is a food group after all. Is any other food clear?)

jello

AmbassadorBooze: You should be able to see through water, not beer.  (Beer is a food group after all. Is any other food clear?)

Well, some people eat jellyfish I guess...