Filtering process

[ciderking84]

I've just started home brewing is there any way of speeding up the filtering process without having too wait 2 weeks after priming cheers

 

[BigB]

Do you mean to get out the haze? Yes there are several methods: 1) using a filter 2) cold storage 3) gelatin... there are probably others that I'm forgetting, but this should get you started. Most of us that have been brewing for a while don't care about the haze as it doesn't affect flavor. Besides, after a few weeks in the fridge, nearly every beer of mine comes out pretty clear.

Or are you really asking is there any way to speed up carbonation? If so, yes, force carbonation with CO2. But regardless, nearly every beer needs some aging to taste right... just can't rush perfection.

 

[ciderking84]

Do you mean to get out the haze? Yes there are several methods: 1) using a filter 2) cold storage 3) gelatin... there are probably others that I'm forgetting, but this should get you started. Most of us that have been brewing for a while don't care about the haze as it doesn't affect flavor. Besides, after a few weeks in the fridge, nearly every beer of mine comes out pretty clear.

Or are you really asking is there any way to speed up carbonation? If so, yes, force carbonation with CO2. But regardless, nearly every beer needs some aging to taste right... just can't rush perfection.

Yeah it's the haze I'm on about I also seem too be getting a lot of sediment in the bottom of my bottles. If filtering will get rid of this what types,/brands of filters should and will I need any "special" equipment too filter it or just good old gravity cheers

 

[Just1pepsi]

the longer you wait, the more will settle out.
Also, minimizing the amount of trub that reaches the primary fermenter helps overall, as does careful racking to your bottling vessel. you will still have sediment in the bottom of the bottle 1/16 of an inch is good in my opinion, more than that and I got reckless when racking or impatient.

 

[COLObrewer]

I'm confused, I don't know of any way to filter beer after it's primed, nor would I want to. Although my guts do a pretty good job of this

 

[ciderking84]

If you buy beer/cider from the shop/pub there is never any sediment in the bottom plus when pouring a pint as you tip the bottle down the sediment stirs up causing the cider too go cloudy I just wondered how too get rid of all the sediment completely

 

[BigB]

Many commercial beers (don't know about cider as I don't drink it) are filtered prior to carbonation - which is done via force carb w/ CO2. Of course there isn't going to be any sediment because all of the yeast and particles were removed. However, go to the store and buy a good Belgian Beer. Some of these are actually bottle conditioned (there are a few US beers that are too). You will find sediment in these bottles. It is a natural result of the yeast and byproducts coming out of solution after the "refermentation." Remember, a naturally carbonated beer is simply nothing more than giving the yeast more food and sealing the container. The yeast ferment the new food and release the Co2 just like they did in initial fermentation (remember the bubbling airlock?). But since the bottle is sealed, the Co2 cannot escape. And with such a small headspace, the CO2 is forced to stay dissolved in solution. The sediment is really just a miniature version of the trub in the bottom of your fermenter you see after primary. Just pour gently and leave about a 1//4 inch in the bottom of the bottle... you will get the hang of leaving the sediment behind.

 

[Moonlighter]

the longer you wait, the more will settle out.
Also, minimizing the amount of trub that reaches the primary fermenter helps overall, as does careful racking to your bottling vessel. you will still have sediment in the bottom of the bottle 1/16 of an inch is good in my opinion, more than that and I got reckless when racking or impatient.

+1. Also, if you select a site for your primary in such a way that you don't have to disturb it when you rack to the bottling bucket, you may significantly reduce how much sediment you stir up and then transfer with the beer.

I rack with a standard racking cane. I use a cane clamp and keep the bottom of the cane up off the trub. I then push the cane down as necessary while I rack. When I start sucking up sediment, I call it done and clamp off the hose. There's plenty of yeast still in suspension for carbonation. Some folks here have mentioned purposely allowing a small amount of yeast to flow into the bottling bucket. See what works best for you.

 

[ciderking84]

Thanks for all your advise I'll give each a go and see which works best thanks again

 

[Elweydoloco]

You've got a few things you can use for Chill Haze.

Whirlfloc tablets, Irish moss, gelatin, cold crashing, and time. Use the search tab in the upper right hand corner, there's been numerous posts about it.

If I really want a beer clear, I will put irish moss in the last 15 minutes of my boil a teaspoon will do, then I let it sit in the primary for 4 weeks. Then secondary it with gelatin and cold crash or in other words put it in my spare fridge for a good 3-4 days. Then I rack carefully to the bottling bucket and let it do it's thing. Inevitably there's still a little bit of sediment in the bottle however it's minimal. The longer you wait in the primary, the harder and more compact the yeast cake is. That's your first step. After that add finnings (Irsish Moss) then gelatin, and finally cold crash if you want.

 

[rycov]

If you buy beer/cider from the shop/pub there is never any sediment in the bottom plus when pouring a pint as you tip the bottle down the sediment stirs up causing the cider too go cloudy I just wondered how too get rid of all the sediment completely

these were force carbonated. unless you can force carbonate you will need some amount of yeast in your cider. you can follow the others advice and maybe have less sediment at the bottom of each bottle, but there will always be some. once you get the hang ov pouring it, you won't be leaving that much cider behind.

you want to pour in one smooth motion, watching through the bottle to see if the yeast is coming so you can stop when you need to. also if some yeast gets in it won't hurt you or taste bad.

 

[ciderking84]

Cheers guys ive bottled the cider now so I'm going too wait a couple of weeks and give it a try.if I rebottle it too leave the sediment behind then put it in the fridge will this stop the haze.