jsherlock22
Active Member
Hey Guys and Gals. Read dozens of threads but cant seem to find one getting at my exact question. I primary for 2-3 weeks, check FG and check for green beer off flavors. If FG checks out ok and there are no off flavors, does filtering save me weeks of cold conditioning time? Someday when I have the time for a pipeline I wont be so impatient, but for now with 3 little ones under 6, brew time is infrequent so i long to go from kettle to glass ASAP. I hear many say that a week or two of cold crashing the keg and they are pouring clear beer after the first 1 or 2 pints. I havent found that to be the case. I may not be using the proper series of finings in the kettle, carboy, or keg but the few times I have cold crashed for 24 hours and filtered have produced clear crisp non-yeasty beer. I have no problems spending an hour filtering if it can speed up what it takes mother nature weeks to do. If the yeast is done doing its clean up work, is cold conditioning simply a mechanical process of particulates dropping out or does it truly improve beer flavor to a noticable level not achieved by filtering? If so, why? Thanks so much.