StormBird

Recipes 

I agree with 99% of what I've read here, but once in a while, you want to brew a crystal clear Pilsner. Obviously the taste is there, but I've never really managed to get the crystal clarity of a filtered beer.
I've just switched from Irish Moss to Whirlflock... maybe that will help.

Misplaced_Canuck

Recipes 

I mostly get issues from specific yeast, in particular, Wyeast 2565.

I've got a keg of Kolsch that I'll be filtering @ 1micron sometime this week.

MC

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Originally Posted by Unknown Carbonic bite? Is that like the bubonic plague?

StormBird

Recipes 

Ok... Let's assume we want to filter once in a rare while. Without spending a lot of money for a plate filter, what are the {cheap} options?

I was going to try a $5 in-line refrigerator filter. The kind used for ice cubes.

Hermit

Recipes 

Someone posted that he split a batch between two fermenters. The top half out of the kettle was clear. The bottom half had break material, etc. In the end he was surprised that the one with the break material came out clearer in the final product.

BigTerp

Recipes 

I'm not concerned about clear beer myself. Obviously I don't want to drink a beer that looks like a starter, but I'm going for flavor not clarity. I typically dump everything from the kettle into the fermenter. When i brew a 10 gallon batch with my buddies keggle he trys to keep all the break/hop material out. I don't notice a difference with either method. My racking technique from fermenter to bottling bucket has more to do with clarity than what goes into the fermenter.

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Grinder12000

Recipes 

I used to filter the hops solids and after making a mess every other batch I decided to NOT filter and just dump 99% into my fermentor.

I see zero problems, no flavor difference and my beer can be as crystal clear. HOWEVER . . . . . .

I do use a secondary which will have sediment on the bottom and when I transfer into a bottling bucket I'll lose a little as any sediment left will be on the bottom.

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mcnewcp

Recipes 

I like what I'm hearing. It sounds like completely unfiltered is the way to go.

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samc

Recipes 

I did a Pliny clone a few years back and 5 gallons each into two fermenters. The second fermenter had all the hop and other trub, it was incredibly bitter and undrinkable. So in my own experience it isn't the best process. I have my hops in bags now because of my plate chiller, but even without the chiller I'd keep it from the fermenter. Cold break goes in because I believe it to be beneficial to the yeast.

arg

Recipes 

Bell's sticker I have on my kegerator..."If God wanted us to filter our beer, he wouldn't have given us livers."

I do the same as the majority posting here. I dump it all in apart from the thickest bits of sludge in the bottom of the kettle. After 4 weeks in the fermenter and another 2 to 4 in the keg, my beers are as clear as I care to have them.