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Old 01-30-2012, 08:26 PM   #11
Jan 2012
Posts: 20

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.

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Old 01-30-2012, 08:41 PM   #12
Misplaced_Canuck's Avatar
Jan 2011
NE Columbia SC - Formerly, Montreal Canada
Posts: 2,888
Liked 166 Times on 134 Posts

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.

Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

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Old 01-30-2012, 08:54 PM   #13
Jan 2012
Posts: 20

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.

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Old 01-30-2012, 09:33 PM   #14
Nov 2009
Alternate Universe
Posts: 2,281
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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.

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Old 01-31-2012, 02:58 PM   #15
Jun 2011
Falling Waters, West Virginia
Posts: 541
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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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Old 01-31-2012, 03:07 PM   #16
Grinder12000's Avatar
Jul 2008
Columbus WI
Posts: 2,995
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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.
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

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Old 01-31-2012, 07:15 PM   #17
mcnewcp's Avatar
May 2011
Nashville, TN
Posts: 149
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I like what I'm hearing. It sounds like completely unfiltered is the way to go.
Better Beer Project

Primary: French/American Farmhouse, ECY20 Lambic
Secondary: Flanders Red
Kegged: Brett Cust Citra Pale Ale, Galaxy/HBC342 Wheat IPA
Bottled: Falconers Flight Farmhouse, 1 yr Blueberry Sour, 2 yr Berliner Weisse

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Old 01-31-2012, 08:46 PM   #18
Aug 2008
Portland OR
Posts: 5,387
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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.

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Old 01-31-2012, 08:47 PM   #19
May 2011
North, GA
Posts: 128
Liked 3 Times on 3 Posts

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.

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