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Old 10-21-2009, 06:25 PM   #1
maltbarleyhops
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Default filtering -post fermentation

any methods that are working for you? please advise...

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Old 10-21-2009, 06:43 PM   #2
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there is no need to filter your beer. commercial beer makers filter the yeast out of their beer then force carbonate. home brewers rely on the yeast to carbonate their beer. best approaches to clear your beer is to have an adequate cold and hot breaks, allow for full fermentation (2 weeks minimum), adding spanish moss during boil, cold crashing or letting your beer sit in the fridge for a few days after bottling, and if all else fails use fining agents.

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Old 10-21-2009, 06:46 PM   #3
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Quote:
Originally Posted by TipsyDragon View Post
there is no need to filter your beer. commercial beer makers filter the yeast out of their beer then force carbonate. home brewers rely on the yeast to carbonate their beer. best approaches to clear your beer is to have an adequate cold and hot breaks, allow for full fermentation (2 weeks minimum), adding spanish moss during boil, cold crashing or letting your beer sit in the fridge for a few days after bottling, and if all else fails use fining agents.
Don't you mean Irish Moss?
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Old 10-21-2009, 06:50 PM   #4
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oops yes sorry. almost posted Pete moss ... guess i still didn't get it right.

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Old 10-21-2009, 06:53 PM   #5
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I use a cartridge filter. Just push it from one keg, through the filter, into another keg from the "out" post so it fills from the bottom up. The key is to fill everything with sanitizer and push it all out with CO2. Using positive displacement like this will allow for absolute certainty that no O2 will remain in your keg and you can filter with no fear of oxidation.

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Old 10-21-2009, 06:54 PM   #6
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Originally Posted by TipsyDragon View Post
oops yes sorry. almost posted Pete moss ... guess i still didn't get it right.
Don't you mean Kate Moss?
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Old 10-22-2009, 01:51 AM   #7
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Quote:
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there is no need to filter your beer. commercial beer makers filter the yeast out of their beer then force carbonate. home brewers rely on the yeast to carbonate their beer. best approaches to clear your beer is to have an adequate cold and hot breaks, allow for full fermentation (2 weeks minimum), adding spanish moss during boil, cold crashing or letting your beer sit in the fridge for a few days after bottling, and if all else fails use fining agents.
Not everyone relys on the yeast for carbonation, I need those boogers to make the alcohol then I filter and keg. Drink it to fast for it to get too old but filtered beer does not last as long as conditioned (not filtered) depending on the style
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