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-   -   Filtering beer from primary to secondary (http://www.homebrewtalk.com/f39/filtering-beer-primary-secondary-116341/)

NRbrewguy 04-27-2009 08:49 PM

Filtering beer from primary to secondary
Hey All,
I know the topic of filtering yeast has been discussed... mostly by BMC drinkers saying "ew, there's yeast in here."

By using a food-grade nylon screen (I'm not sure of the mesh size) at the end of my siphon tube in between primary/secondary/bottling, would I be filtering trub while letting the live yeast through? My beers never really clarify properly during bottle conditioning. I'd like to get them a little clearer without sacrificing quality.

So what do you think, will this hurt my beer or help it?

Boerderij_Kabouter 04-27-2009 09:03 PM

You can use the screen if you want. However, if you are having a hard time clarifying, that is the quick fix and not the answer. If you want to remove haze from your beer, you have to filter pretty fine, I think down to 1 or 5 microns...

Why don't you tell us your process first and we can try to tell you where to improve it so as to help your beer clarity.

Tell us about:

1. Your boil, what kettle, how long, extract, how you are adding it, anything else, how vigorous of a boil

2. Your cooling method, how long does it take

3. How much and what type of yeast are you pitching

4. what is your fermentation schedule, temps, length, measurements

5. anything else you can think of.

Cheers, and welcome to the board :mug:

Joos 04-27-2009 09:12 PM

You siphon to the secondary right?

Nurmey 04-27-2009 10:40 PM

Welcome to HBT!

I've never had more than just a light dusting of yeast on the bottom of bottles; sometimes less than commercial beers. I would also be curious about your process that causes your beer not to clear and sediment on the bottom.

MattsFlyShop 11-19-2012 04:29 PM

1 Attachment(s)
I have 4 to 5 inches of ? at the bottom of my fermenter, some of it is a little grain that made it past my grain strainer, and then remained in the boil, then made it's way into the fermenter... I'm sure a lot of that is yeast as well, but how do I filter past this during transfer to my Secondary(carboy)?

DonMagee 11-19-2012 04:33 PM

This is why I don't see much use in a valve in the primary. Just get a autosiphon and start it high in the liquid, moving it slowly down as the volume drops until you are just above the trub. Then stop and accept your losses.

The result will be good, clean beer. If you bottle condition you are still going to get yeast in the bottle, there is simply no solution to that. Your other option is to keg, carb, then bottle from the keg with a bottling gun/counter pressure bottle filler. Then you can get yeast/trub free bottles.

But if you are kegging, the need for bottles is pretty low.

Captain Damage 11-19-2012 05:42 PM

Leave your beer in primary longer. The level of trub in your picture isn't unusual for a beer that's been in the fermenter for about a week. If you leave it in your primary for another week or two the trub will compact down quite a lot and more yeast will fall out of your beer. Gravity works the same whether your beer is in primary or secondary. A low-flocculating yeast will take longer to drop out. You can help it a little with gelatin and cold crashing.

MattsFlyShop 11-19-2012 06:14 PM

Thanks guys! So I'll let it sit for another week and pull out what I can, if I wind up w/4 gal, I'll need to prime with a full gallon to make up the 5 gal balance before I bottle? Or bottle what I have and prime with only a few cups?

jsv1204 11-19-2012 06:27 PM


Originally Posted by MattsFlyShop
Thanks guys! So I'll let it sit for another week and pull out what I can, if I wind up w/4 gal, I'll need to prime with a full gallon to make up the 5 gal balance before I bottle? Or bottle what I have and prime with only a few cups?

You might think about cold crashing. Make some room in the fridge and park your fermenter in there for a few days.

Also, be careful about your transfer from the kettle to the fermenter. 4" seems like a lot to me - is there a chance you had some trub migrate from the kettle? I usually see 1-2" of trub in the kettle and another 1-2" in the primary (all-grain, btw).

For bottling, I would not add water. Upping water by that much will mess things up. Find a priming calculator and add priming sugar to suit the wort volume, temp, and CO2 level.

Good luck!

Captain Damage 11-19-2012 07:44 PM

FWIW I normally dump everything from the kettle into the fermenter. The trub doesn't hurt your beer, and some argue that the yeast utilize it as nutrients.

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