Filtering for Dummies (well, maybe just for me...) - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Filtering for Dummies (well, maybe just for me...)

Reply
 
Thread Tools
Old 08-27-2012, 09:28 PM   #1
CrossBones
Recipes 
 
Feb 2012
Tampa, FL
Posts: 24


Okay, first a little story. My bride and I traveled to St Augustine, FL, for a little get-away and had lunch at the A1A Ale Works. I enjoyed a Bridge of Lions Brown Ale, and my wife had the Red Brick Ale - both were excellent. Their website listed a general description of the malts and hops used, and I got to thinking maybe I could get the recipe and give them a try at home - of course, their set-up was so much farther advanced than my little 5g fermenting bucket, it's embarrassing to think I could duplicate their brew. The biggest difference I noticed between their ale and my home brew is that theirs was completely devoid of any weird, yeasty taste, and, well, mine isn't. So that got me to thinking about the whole idea of filtering.

Hence my post. What is the best way for a small-time extract brewer like me to filter out the yeast from the beer before bottling? I did some reading on this website and learned a little about 0.5 micron pads and pressurized filtering, but that's the PhD level - I'm still in elementary school. I saw some mention of cold-crashing, but I already do that before adding the yeast to the wort - so I assume this is cooling the beer down before bottling. If someone would point me to a how-to on getting really clear beer from the primary-only, extract brewing process, I'd be really grateful.

Thanks in advance!


__________________
Primary:
Secondary: Don't have one...
Just Bottled: Magic Hat #9 Clone
Drinking: Iron Rat Stout w/ Chocolate
On Deck:

 
Reply With Quote
Old 08-27-2012, 10:33 PM   #2
naga77777
Recipes 
 
Jun 2012
Oxford, NC
Posts: 440
Liked 53 Times on 45 Posts


if you're bottle conditioning, you're gonna have yeast in the bottom of the bottle after they consume the bottling sugar.

I'd guess if you filter out all the yeast, there would be nothing to consume the bottling sugar and carbonate your bottled beer.

FWIW, the first homebrew I gave my dad, he drank it straight out the bottle. I asked him how it was, and he said it tasted very yeasty.

Hopefully I'm Not making any assumptions here, but I had to tell him that pouring homebrew into a glass, and leaving the last 1/4" in the bottle was a necessity. (and it removed the yeasty taste)

I've drank Sierra Nevada pale ale straight outta the bottle, and didn't notice any yeasty flavors, but I'd be scared to do the same with my homebrew.

EDIT: Also, sorry for not actually answering your question, but I've never noticed a yeasty taste in my first couple brews, so I was just thinking filtering is unnecessary.


__________________
Brewing Since July 2012 All-grain BIAB
Primary 1: Raging Irish Red
Primary 2: Lilsparky's Nut Brown Ale
Secondary 1: Skeeter Pee
Secondary 2: Air
Kegged: Two Hearted Clone, Graff, BM Centennial Blonde (again :) )

 
Reply With Quote
Old 08-27-2012, 10:49 PM   #3
IFMracin
Recipes 
 
Sep 2008
Iowa
Posts: 150
Liked 10 Times on 8 Posts


Cold crashing is different than lowering your wort to yeast pitching temp.
It's chilling to get extra yeast and stuffs to fall out of suspension.

Also, as mentioned, if you filter all the yeast out prior to bottling, you will have nothing to carbonate your brew.

 
Reply With Quote
Old 08-27-2012, 11:02 PM   #4
Johnnyhitch1
Recipes 
 
Dec 2011
SiX-ThReE-OnE, NY
Posts: 2,131
Liked 245 Times on 205 Posts


Cold crashing is droping the temps to 35-40 in order to get the yeast to drop out of suspension if left for a week or so you will have cleared beer, siphon from above the yeast cake in your primary if you want to avoid even more yeast but in my experience when i got real anal about "clearing my beer" my bottles took forever to carb because of the small amount of yeast in each bottle

I would do as above suggested. dont go crazy avoiding siphoning the yeast but when drinking your homebrew....pour it in a pint and avoid the last 1/4 inch of "lees" or yeast at the bottom.
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

 
Reply With Quote
Old 08-27-2012, 11:22 PM   #5
Cromwell
Recipes 
 
Aug 2011
Thousand Oaks, CA
Posts: 779
Liked 74 Times on 60 Posts


The easiest step towards clear beer is bottling from a keg. Cold crash the keg (to 35 degrees or so) and most of the yeast will flocculate out, along with a lot of the proteins. Meanwhile pressurize the keg so the beer is carbed without adding priming sugar and more yeast.
Now, if you want bottled beer, use a counter-pressure filler, or a blichman beer gun to put the cold, clear, carbed beer in bottles and cap them. No sediment, no need to filter, little or no chillhaze.
__________________
Primary: Beer / Secondary: Beer / Lagering: Old beer.

 
Reply With Quote
Old 08-27-2012, 11:42 PM   #6
thasnazzle
Recipes 
 
Aug 2011
Austin, TX
Posts: 136
Liked 4 Times on 4 Posts


OP, are you making starters? A highly yeasty flavor could indicate that you're underpitching.
__________________
Eviction Brewery Co.
Est. 2011
"Highly Unorganized and Unprofessional"

 
Reply With Quote
Old 08-28-2012, 05:03 AM   #7
lgilmore
Recipes 
 
Oct 2011
Marysville, WA
Posts: 606
Liked 33 Times on 28 Posts


I get very clear beer, little to no yeasties in the bottom of the bottles. I use a secondary first, then cold crash prior to bottling. End product is a nice clear beer. Carbs just fine, maybe a day or two longer, but not a problem carbing up.

 
Reply With Quote
Old 08-28-2012, 06:26 AM   #8
chessking
Recipes 
 
Oct 2011
Aurora, Co
Posts: 396
Liked 115 Times on 78 Posts


Another way, and this is the most difficult, is to leave it alone for six months or so. And if you have fridge space store it cold (after bottle conditioning). I have never filtered, but I do keep a rather large pipeline, with some beers stored for many months before I break into them. My Kolsch and Blond Ales are as clear as any commercial product. Proper pouring procedures will eliminate the bottle dregs.

 
Reply With Quote
Old 08-28-2012, 09:33 AM   #9
Cacaman
Recipes 
 
Jan 2011
Laredo, TX
Posts: 528
Liked 12 Times on 11 Posts


Try cold crashing your primary fermenter for 48 hours, then siphon into a secondary with some gelatin finnings for another 48 hours (heat them in water, but dont boil them!). Also, try using a teaspoon of irish moss or a whirlflock tablet 10 minutes left in your boil. That should eliminate several unwanted sidiment in your beer without getting into the complicated and unnecessary process of filtering. Cheers!
__________________
Cacaman cheap keezer build!

Quote:
Originally Posted by BierMuncher View Post

“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”

 
Reply With Quote
Old 08-28-2012, 11:32 AM   #10
CrossBones
Recipes 
 
Feb 2012
Tampa, FL
Posts: 24

Quote:
Originally Posted by Cromwell View Post
Now, if you want bottled beer, use a counter-pressure filler, or a blichman beer gun to put the cold, clear, carbed beer in bottles and cap them.
Cromwell, please remember... Elementary school. What is a "counter-pressure filler" and a "blichman beer gun"? I could Google, but since you were kind enough to suggest them...


__________________
Primary:
Secondary: Don't have one...
Just Bottled: Magic Hat #9 Clone
Drinking: Iron Rat Stout w/ Chocolate
On Deck:

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Filtering Beer Question mnpaddler Extract Brewing 10 03-17-2014 02:54 PM
Filtering while racking BrewPounder Extract Brewing 4 06-20-2012 05:16 PM
filtering and sediment sansbrew24 Extract Brewing 11 04-18-2008 04:17 PM
Filtering question madscutter Extract Brewing 8 02-26-2007 09:22 PM
filtering, or bagging? Jason Halter Extract Brewing 25 10-07-2006 02:21 PM


Forum Jump