Filtering Beer for Bottle Conditioning

[drjessup]

Can anyone recommend the proper micron filter to use for bottling beer instead of kegging? Can I still use 1 micron or 3 micron and still leave enough yeast to bottle with or do I need to use something like a 20 or 30 micron? Cheers!

 

[eric19312]

Why would you filter beer you are going to bottle condition? If you are refermenting in the bottle you need a small amount of yeast to get through. I guess you could filter into a bottling vessel and then re-yeast but I think the question deserves more explanation.

I'd normally suggest a good cold crash followed by gelatin fining then bottle with priming sugar. No filter just careful technique. You are going to grow yeast cells in the bottles anyway why try to keep every last one from getting in there?

 

[Addiktion]

Only thing that comes to mind is a bouncer in line filter. Other then that I’d whirlpool and cold crash. Your set up changed the technique.

 

[Big Monk]

Filtering in the homebrew setting presents a set of challenges that generally make the whole endeavor not worth it.

For one you have to consider that the filtering must be done under pressure. Then there are the concerns about oxygen exposure of the finished beer. Lastly you have the "stripping" of malt flavor and hop flavor that, unless accounted for and corrected in the initial brewing session, causes a change in flavor of the overall beer.

Let time and active yeast be your friend here. Ultimately, with regards to homebrew filtering, the ends just don't justify the means, even if you do everything right.

 

[drjessup]

Appreciate all the insights and recommendations. I'll let you guys know after I've experimented a bit.

 

[jalc6927]

I think you're going to waste a bunch of time and maybe beer

Finings, cold crashing, and/ or normal processes will produce clear beer without the added time suck.