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View Poll Results: What do you guys think about pressure fermentations? Time for a poll.
I've done it and I liked it just fine! 91 11.46%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 21 2.64%
I've done it, hate it, and never will do it again! 4 0.50%
I've never done it, but it is on my list! 596 75.06%
I've never done anything. I only brew beer in my mind. 82 10.33%
Voters: 794. You may not vote on this poll

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Old 12-07-2010, 04:13 AM   #591
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Just ordered my Christmas present... a clear filter housing and a .45 micron absolute pleated filter cartridge. I chose the 100% polypropylene filter with the EPDM gaskets. I figure I will clean it by soaking in Oxy-Clean and back-flushing, then put it in a large jar and autoclave it (essentially canning it for future use). This way I don't have to worry about it after it is sealed up, and can simply pull it out and plop it in the housing (which I will sanitize prior to use with Star-San). I will still use time and gravity for most of my beers, but I will have an ace up the sleeve for problems like this last beer has given me.

Anyone know how long it takes after you filter to get a drinkable beverage? I mean, does it take a settling period to get a good looking beer in your glass after filtration?


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Old 12-07-2010, 05:04 AM   #592
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we're totally getting off-topic, but I presume you can't bottle carb after filtering below 5 microns without adding some yeast back. Is that correct?


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Old 12-07-2010, 05:18 AM   #593
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I don't know if you would have enough yeast left or not. Why would you be bottle carbonating if you did pressurized fermentation and had carbonated beer prior to transferring to a keg... or a bottle? Just curious, as it seems like you would just go with normal fermentation techniques to get to the point you needed/wanted to do bottle conditioning. I could be wrong, hell look how crazy I brew! LOL
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Old 12-07-2010, 06:10 AM   #594
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A properly carbonated beer is ready to drink immediately after filtration. Assuming you filter around 32F and maintain a small back-pressure on the destination keg, you shouldn't lose much CO2. Good luck!

0.5 micron: sterile (devoid of yeast)

1 micron: < 10% of suspended yeast (high probability of failed bottle conditioning)

3 - 5 micron: ~15 - 25% of suspended yeast (should bottle condition normally)

Just to be safe, I recommend you add an 1/8 teaspoon of dry yeast per 5 gallons if you plan to bottle condition.
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Old 12-07-2010, 06:19 AM   #595
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Woohoo, I'm set then. I always have a back-pressure during transferring. I go slow and push with higher than carbonated volumes of CO2.
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Old 12-09-2010, 11:39 PM   #596
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So a little off topic but related to filtering. My backyard ale is tending to be a hella lot more bitter than planned. My centennial/cascade blend were 2nd yr growth so no way to really know what the IBU's are.

My question here is can I essentially filter some of the hop out of my beer when I filter? I won't know really how the finished product will be but a tasting of the ale at 1.03 was wicked bitter.
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Old 12-09-2010, 11:43 PM   #597
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I don't believe so, the compounds that give beer it's bitterness are in solution. You could try to sweeten it.
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Old 12-10-2010, 02:14 PM   #598
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klyph's right, you can only sweeten it to counteract the bitterness. However, time will mellow the bitterness a little bit, but probably not as much as you will need. Now, filtering with a fine filter and then time... maybe. Ya just have to wait and see. You could always save the beer and blend it with another later if it is undrinkably bitter.
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Old 12-10-2010, 03:30 PM   #599
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I agree with our friends from Alaska and Oklahoma, filtering with a sterile filter will reduce the bitterness and body slightly but won't have a significant effect on the overall bitterness. The numbers I've seen estimate a 10 - 15% reduction in bitterness using a sterile filter.

However, like WortMonger said, you could remove the majority of yeast (<= 1 micron) and blend with a sweeter beer or lower IBU beer (no need to filter). Breweries blend their production beers to achieve a consistent flavor.
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Old 12-10-2010, 10:53 PM   #600
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Speaking of filters... mine came in and she's a beaut! I can't wait to try this beiotch out. I would be willing to bet that my room temperature-constantly higher pressure-pressure fermented brown ale will be crystal clear upon transfer into a serving keg, while this lager will be yeasty right up until tomorrow when I move that bad boy to another keg filtering the whole way. LOL, such is life. I am hoping for the best beer clarity I have ever had in my brew house with this damn lager. I literally haven't filtered a beer since I was at the brewery, and that was a huge 15 plate DE filter for 465 gallon batches. Wish me luck on my home brewery filtering maiden voyage!


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