desperado11288
New Member
Hi all, my name's Pat and I'm from outside of Boston. I'm midway through my second batch, the first one was a kit "American Pale Ale" that included steeped grains and two cans of extract, this second kit was the "Three Nipple Triple" recipe from Radical Brewing. It was mostly dry extract and some jaggery sugar, Saaz hops, Belgian ale yeast, etc.
I have some background in winemaking and got trained up in sensory analysis, but working at a liquor store has taught me just how much more interesting brewing is. Clearly you guys have figured that out too!
Anyway, on to my actual question. I have an electronic filter / pump that I use for racking carboys, and previously used to filter wine before bottling. Obviously, if I fine filtered the beer it wouldn't condition in the bottle because there wouldn't be any yeast left, but does anyone know what doing a little bit more porous filtration would do? Would it terribly effect the beer's flavor?
Along the same lines, think a fine filtration and then adding more yeast before bottling along with the primer would end well?
Thanks a lot guys, and I'm happy to have found the forum!
I have some background in winemaking and got trained up in sensory analysis, but working at a liquor store has taught me just how much more interesting brewing is. Clearly you guys have figured that out too!
Anyway, on to my actual question. I have an electronic filter / pump that I use for racking carboys, and previously used to filter wine before bottling. Obviously, if I fine filtered the beer it wouldn't condition in the bottle because there wouldn't be any yeast left, but does anyone know what doing a little bit more porous filtration would do? Would it terribly effect the beer's flavor?
Along the same lines, think a fine filtration and then adding more yeast before bottling along with the primer would end well?
Thanks a lot guys, and I'm happy to have found the forum!