Gemadrken
Well-Known Member
Before I get into anything; a lot of people have really weird opinions on filtering beer. Some love it for good reasons - Some love it for dumb reasons - Some hate it for good reasons - Some hate it for dumb reasons. And some people hate it or love it after varying experiences.
My is not necessarily "filtering to speed up clearing."
The context of my question: I've been making heavily hopped IPA's lately; 7-11oz of hops per 5 gallons. The issue i've had is that there are extremely small hop particles that you can feel on your tongue; i'd like to remove these. The battle I fight is "bottling fast enough to maintain top hop flavor/aroma vs giving the large hop particles enough time to fall into the trub." I do not have a kegging system yet; when I do i'll filter all my beers at a 5 micron filter unless my eventual personal experience tells me not to.
My actual question: If I filter through a 5 micron filter; will that leave enough yeast in my beer to effectively carbonate my beer? I know some people filter to take out their yeast; some even pasteurize their finished beer (on a commercial level).
I have a pretty kickass filter system; but i'd like my IPA's to actually carbonate. The hop particulate gives a really odd mouth feel.
Obviously i'd never shoot something like a hefe-weizen through a filter. I just need a way to keep hop particles away from my final product in heavily hopped beers.
On a side note; I've sent my first 2 wines through a 5 micron filter with great results; they are crystal clear. I don't filter to speed up my process- I filter to remove any random large particles that sneak their way into my wine. I'd be surprised if I ever decide to not filter a wine.
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Sorry for such a deep explanation for why i'm asking my question; but after ridiculous amounts of research on the subject i've found that people tend to have extremely strong opinions on the subject; like politics level strong feelings lol
My is not necessarily "filtering to speed up clearing."
The context of my question: I've been making heavily hopped IPA's lately; 7-11oz of hops per 5 gallons. The issue i've had is that there are extremely small hop particles that you can feel on your tongue; i'd like to remove these. The battle I fight is "bottling fast enough to maintain top hop flavor/aroma vs giving the large hop particles enough time to fall into the trub." I do not have a kegging system yet; when I do i'll filter all my beers at a 5 micron filter unless my eventual personal experience tells me not to.
My actual question: If I filter through a 5 micron filter; will that leave enough yeast in my beer to effectively carbonate my beer? I know some people filter to take out their yeast; some even pasteurize their finished beer (on a commercial level).
I have a pretty kickass filter system; but i'd like my IPA's to actually carbonate. The hop particulate gives a really odd mouth feel.
Obviously i'd never shoot something like a hefe-weizen through a filter. I just need a way to keep hop particles away from my final product in heavily hopped beers.
On a side note; I've sent my first 2 wines through a 5 micron filter with great results; they are crystal clear. I don't filter to speed up my process- I filter to remove any random large particles that sneak their way into my wine. I'd be surprised if I ever decide to not filter a wine.
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Sorry for such a deep explanation for why i'm asking my question; but after ridiculous amounts of research on the subject i've found that people tend to have extremely strong opinions on the subject; like politics level strong feelings lol