ol' rummie
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Can anyone suggest a good filter( one that doesn't clog up all the time) for beer, after fermentation (for 15 - 30 gal. range)?
Speeding up the clarification time and batch turnover time, is the main reason I want to filter. (along with Irish moss and polyclar)
I am trying to get into commercial brewing, I have the better parts of a 3.5 & 5 bbl system, but want to start out smaller (15-31 gal) to create a test market so I have something to show the banks when asking for loans to start the etc.
That being said, I need a reliable product that can be produced on deadline, 10 - 14 days from grain to glass is my goal, but filtering is needed to achieve this.
As for AJWillys "pro brewer's" comment I'd say the sole reason home brewers take 6-8 weeks is green beer just isn't as good and most of us are after quality not speed.
He specifically said that alot of the green beer flavor is removed in the filtering process. I don't know how it works and whether its true or not, but I believe him. His beer is fantastic. Also, I have noticed that when I do extended cold crashing (32 degrees for a week plus) before racking, it seems to be ready (non-green) faster.
I definitely don't buy the notion that homebrewers wait 6-8 weeks because its the only way to get it ready to drink. I do believe its the only *easy* way to do it. Of course, this is a point that is off topic that I'm sure we could discuss forever.
Can anyone suggest a good filter( one that doesn't clog up all the time) for beer, after fermentation (for 15 - 30 gal. range)?
He specifically said that alot of the green beer flavor is removed in the filtering process. I don't know how it works and whether its true or not, but I believe him. His beer is fantastic. Also, I have noticed that when I do extended cold crashing (32 degrees for a week plus) before racking, it seems to be ready (non-green) faster.
I definitely don't buy the notion that homebrewers wait 6-8 weeks because its the only way to get it ready to drink. I do believe its the only *easy* way to do it. Of course, this is a point that is off topic that I'm sure we could discuss forever.
david_42 wrote
Back to the original question. Your best bet is a plate filter
If you use a coarse filter (2-7 micron), you shouldn't have too many problems with clogging. That is large enough to use with a small commercial system, but can be used between cornies and it's cheap enough to experiment with.
OK so what I'd say is that you need to focus more on the plumping by building a system that you can back-flush.
Back-flushing is the process of forcing clean water thru the filter in the reverse direction of your filtration thereby cleaning the filter out.
Several filters may also be needed starting with the a sediment filter then moving toward whatever micron filtration you feel gives you the best results
Various whole house filters have interchangable filtration medium that you could test to see what level of filtration is exceptable.
As for AJWillys "pro brewer's" comment I'd say the sole reason home brewers take 6-8 weeks is green beer just isn't as good and most of us are after quality not speed.
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