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Main
Date: 31 Jul 2006 22:49:25
From: Jim
Subject: Filtering Yeast out
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I am an impatient person, and I also hate having too much yeast in my
beer. I just ordered my kegerator, and was thinking about buying a
filter. I found this one:
http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
Has anyone ever tried using a filter when kegging? I am sure there will
be a big debate on this, but has anyone ever done it and noticed a
difference?
Jim
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Date: 31 Jul 2006 21:09:50
From: Warren Place
Subject: Re: Filtering Yeast out
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On Mon, 31 Jul 2006, Jim wrote:
> I am an impatient person, and I also hate having too much yeast in my
> beer. I just ordered my kegerator, and was thinking about buying a
> filter. I found this one:
> http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
>
> Has anyone ever tried using a filter when kegging? I am sure there will
> be a big debate on this, but has anyone ever done it and noticed a
> difference?
>
> Jim
>
I've only used the filter system on beers that were already bright (but
not brilliant). The tightest filter pad I have used is 0.5 micron and it
is painfully slow. You might be able to filter out a non0flocculant yeast
with the 7 micron filters
Warren Place
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Date: 01 Aug 2006 03:24:15
From: Steve/Aus
Subject: Re: Filtering Yeast out
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"Jim" <Jim@no.com > wrote in message
news:oizzg.16034$%7.11230@bignews2.bellsouth.net...
>I am an impatient person, and I also hate having too much yeast in my beer.
>I just ordered my kegerator, and was thinking about buying a filter. I
>found this one: http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
>
> Has anyone ever tried using a filter when kegging? I am sure there will be
> a big debate on this, but has anyone ever done it and noticed a
> difference?
>
> Jim
I did give it some thought a while back and dismissed it. If you're
super-impatient I would suggest adding a floccing agent (fining) such as
gelatine and bring the beer down to near freezing. You will find it will
clear in as little as 24 hours. If you got a bit more than 24 hours (say 36
hours), skip the gelatine and just hold the beer at near freezing and it
should clear, providing you don't have chill haze (starch haze)
Steve W (in Aus)
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Date: 01 Aug 2006 21:46:48
From: Derric
Subject: Re: Filtering Yeast out
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> ... just hold the beer at near freezing and it
> should clear, providing you don't have chill haze (starch haze)
> Steve W (in Aus)
Chill haze, too, will settle out in a few weeks. However, haze from
starch will not. Is there a name for haze from starch?
Derric
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Date: 01 Aug 2006 20:28:52
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Filtering Yeast out
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Derric wrote:
>>... just hold the beer at near freezing and it
>>should clear, providing you don't have chill haze (starch haze)
>>Steve W (in Aus)
>
>
> Chill haze, too, will settle out in a few weeks. However, haze from
> starch will not. Is there a name for haze from starch?
"starch haze"
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
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Buy several copies today!
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Date: 01 Aug 2006 14:32:29
From: John 'Shaggy' Kolesar
Subject: Re: Filtering Yeast out
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On Mon, 31 Jul 2006 22:49:25 -0400, <Jim@no.com > wrote:
> I am an impatient person, and I also hate having too much yeast in my
> beer. I just ordered my kegerator, and was thinking about buying a
> filter. I found this one:
> http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
>
> Has anyone ever tried using a filter when kegging? I am sure there will
> be a big debate on this, but has anyone ever done it and noticed a
> difference?
There probably will be a big debate. For what it's worth, here's my
opinion.
You still want some yeast in the beer. The yeast is responsible for a lot
of the improvements that homebrew goes through during aging. Commercial
beer is aged to a certain point, made "dead" by filtering/pasteurizing out
all of the live yeast, and then basically goes down hill from there. One
of the really nice things about "live" homebrew versus "dead" commercial beer
is that homebrew continues to get better with age. I can understand the
impatience, but I think in the end you're only going to be hurting your
beer by filtering. IMO, just let it go for some extra time in a secondary,
or look into crash cooling in the secondary, in order to let the beer clear
naturally. Patience is one of the hardest things to learn about brewing,
but I think it does pay off.
It has also been said before on here that any filter which is tight enough
to remove yeast cells will also likely start to strip out some of the color
and flavor of the beer.
In the end, it's up to you. Is the shortcut of filtering worth the drawbacks
it will have on the beer? There's no real right or wrong answer to that.
John.
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Date: 01 Aug 2006 04:24:53
From: yddraig
Subject: Re: Filtering Yeast out
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Time is the best yeast remover. Rack into a secondary and place the
beer in a cool dark place for a month. Your beer will be cleared and
also properly aged. If you are bottling leave the beer in secondary
for 2 weeks, prime, bottle and wait for 3 more weeks. When brewing
time is your best ally for great beers. If you can't wait that long
buy a case (or keg) of beer you like and start brewing more often. I
like to have 2 or 3 batches waiting to be consumed (I don't always
achieve that).
Warren Place wrote:
> On Mon, 31 Jul 2006, Jim wrote:
>
> > I am an impatient person, and I also hate having too much yeast in my
> > beer. I just ordered my kegerator, and was thinking about buying a
> > filter. I found this one:
> > http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
> >
> > Has anyone ever tried using a filter when kegging? I am sure there will
> > be a big debate on this, but has anyone ever done it and noticed a
> > difference?
> >
> > Jim
> >
>
> I've only used the filter system on beers that were already bright (but
> not brilliant). The tightest filter pad I have used is 0.5 micron and it
> is painfully slow. You might be able to filter out a non0flocculant yeast
> with the 7 micron filters
> Warren Place
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Date: 01 Aug 2006 15:40:05
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Filtering Yeast out
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Jim wrote:
> I am an impatient person, and I also hate having too much yeast in my
> beer. I just ordered my kegerator, and was thinking about buying a
> filter. I found this one:
> http://www.williamsbrewing.com/PLATE_FILTER_P468C67.cfm
>
> Has anyone ever tried using a filter when kegging? I am sure there will
> be a big debate on this, but has anyone ever done it and noticed a
> difference?
>
> Jim
I used to do it with good results. Ultimately, though, I found it was
not generally worth the trouble. It will not give you a big flavor
change. If you have a problem with yeast or haze, time and temp are less
trouble than filtering.
If you *do* decide to filter, go with a plate filter -- personally, I'd
avoid the canisters. Willimas brewing has a pretty good filter. Use the
7 micron filter -- this still allows a small amount of live yeast in
your beer, but also gives decent clarity. I'd avoid the three micron,
and you should never go below 1 or you really will strip your beer.
Make sure your beer is flat when you filter it -- any dissolved Co2 will
foam, and this can be a source of hop aroma loss, paricularly noticable
in late hopped (or dry-hopped in primary/secondary) beers.
Contrary to what you will hear, filtering *won't* harm your beer if done
*correctly*. However, there are easier methods to get bright beer.
Hope that helps -- m
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 03 Aug 2006 12:20:11
From: Liz MacDonald
Subject: Re: Filtering Yeast out
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DH has given up filtering. He used to use a 5 micron filter.
We've observed that unfiltered kegs actually end up brighter, once
they've had time to settle and the first few pints have been consumed.
He wrote a chemical engineering paper on this behavior in waste water
some years ago. The larger particles gather the smaller ones as they
settle.
Liz
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