I am wondering how many egg whites does it take to pull all tannins out of x amount of product. the last brew I did I put in 2 egg whites while my brew was a little to hot and they instantly solidified fearing that I didn't expose enough surface area of the egg white I removed from the heat allowed to cool a little bit and added another 2 egg whites ,and reheated stirring frequently. while doing so I noticed the original egg whites were breaking up and bonding to the tannins as usual. I ended up with 4 very tannin saturated egg whites and some of the most transparent brew I had ever made... note I was brewing 20g of powdered Ac.

Thats really interesting. Sounds like u pulled it off. So your using egg whites to defat it or something? Ive never done a brew. What maoi do u prefer.

I have been using Syrian rue as my MAOI. ive been using egg whites to pull the nausea inducing tannins from the brew also the same brew that I used 4 egg whites on has been sitting for over 24 hours now and is showing no sign of the usual separation that I normally notice. this is a picture of a piece of egg white that came from the brew it had a rubbery texture and turned from white to the color shown.

I usually use 3 egg whites per 100 grams of Acacia or Mimosa, and 4 egg whites for 200 or 250 grams. I don't know how many egg whites would be too much, but i probably wouldn't go over 5.