HELP> Do you mechanically filter your homebrew? If so, I need your advice.

[Beermeister32]

I don’t filter anymore, but when I was filtering I’d lager it in the keg a month or two, do a keg to keg transfer through the filter, then lager it another month. I then force carbonated in the keg, then bottled or placed on tap.

One thing I didn’t mention, usually when on tap, I’ll carbonate to 10 psi. When bottling with a counter pressure filler, I carbonate the keg to 20 psi to account for pressure losses when filling bottles (16 oz flip bottles primarily).

 

[Beermeister32]

I'm assuming you were filtering after lagering?
If so, did you keg condition during lagering using dextrose, or another sugar? If so, I assume you had to release the CO2 prior to filtering?
Or....did you lager without any sugar, thus not building CO2 during the lagering process?

Or, if you were filtering prior to lagering (right after fermentation), did you add sugar to your keg during the lagering process? If so, did it build CO2, or did the filtering remove the yeast?

1. Yes - lagered about a month or two, then filtered, then continued lagering or bottling.
2. No conditioning with sugar
3. Not much if any C02, I was lagering basically flat beer at that point. Much easier to filter dead flat beer.
4. No, I wasn't using sugar any where in the process, I was force carbing with CO2 afterwards.
5. Filtering removes most of the yeast. Not all, but most of it. I'm sure some get through here or there, also depends on your filter micron size.

 

[CJnCincy]

Thanks Beermeister....exactly what I was looking for!

 

[renstyle]

I'm able to get my brews pretty darn "clear" by cold crashing and fining by using plain gelatin. Here's an example.
View attachment 726577

Nice!

How long post-gelatin pitch was that pic? Looks fantastic!

 

[bwible]

I just want to try the plate filter to gage the ability to produce a super bright clear beer. I lager at about 55 deg (ambient temp of our cellar on the farm). Not ideal, but I think even at this temp, the lagering (typically 5-7 weeks) helps with flavor. I rotate Helles, Dunkel, Kolsch, Schwarzbier, and Pilsner every three months, so 5-7 weeks is about the most I lager these beers.

55 is too warm to lager. Lager temp should be in the 30s. 50-55 is lager yeast fermentation temp

 

[bwible]

I’m not making lager, but plager. This is fermented with 1056. Fermented at normal ale temps, then lagered cold. Miller High Life on the left. My plager on the right. I was happy with how mine cleared, but the Miller beer really shows what filtration does for you. I still believe we as hombrewers don’t really have good filtration options. I wish we did. I am happy with mine. This is 7 days in the keg.

 

[Beermeister32]

Yummmm...

 

[danimal92sport]

I’m not making lager, but plager. This is fermented with 1056. Fermented at normal ale temps, then lagered cold. Miller High Life on the left. My plager on the right. I was happy with how mine cleared, but the Miller beer really shows what filtration does for you. I still believe we as hombrewers don’t really have good filtration options. I wish we did. I am happy with mine. This is 7 days in the keg.
View attachment 726715

Looks good for 7 days in the keg. Compare to that High Life in another month and post up here again, eh?

Dan

 

[Tobor_8thMan]

Nice!

How long post-gelatin pitch was that pic? Looks fantastic!

I only use the plain gelatin to fine for 1 to 2 days. Carefully transfer beer into keg leaving gunk crash cooling and gelatin pulled into the bottom of the fermenter (in other words leave the gunk behind). Burst carb, pour off first 1/2 glass (as inevitably, some gunk does come over into the keg) and begin drinking. Long story, but was probably 3 to 4 days (total) after plain gelatin was added to fine.

 

[CJnCincy]

I’m not making lager, but plager. This is fermented with 1056. Fermented at normal ale temps, then lagered cold. Miller High Life on the left. My plager on the right. I was happy with how mine cleared, but the Miller beer really shows what filtration does for you. I still believe we as hombrewers don’t really have good filtration options. I wish we did. I am happy with mine. This is 7 days in the keg.
View attachment 726715

Looks pretty good to me. I'm going the filter route mostly because....I want to try it as a new process to me to gauge on my own the results. To me it is part of the fun of homebrewing.....always chasing after something new to acquire more skill with the hope it makes the beer better.

So here is my process. I'm going to try it first on a Leichtbier I just pulled out of the primary last night.

1. Transfer from primary to keg, force carbonate slightly to maintain pressure ~ 1 volume or 5psi
2. Lager/condition keg 5-7 weeks at cellar temps (may be longer/shorter depending on drinkable inventory at the time)
3. Release carbonation in keg, filter @ 5 micron while transfering to serving keg, carbonate keg and serve.

Anything I'm missing?

 

[Beermeister32]

Fermenting: Pilsner and Dunkel
Cellaring: Eisbock, Oktoberfest, Maibock, Witbier, Leichtbier, Helles, and Hefeweizen
Drinking: Grodziskie and Hefewiezen
On Deck: Vienna (APR21), and Kolsch, Schwarzbier, Leichtenhainer, and Damptbier (MAY21)

Your pipeline looks fantastic!

 

[bwible]

Looks good for 7 days in the keg. Compare to that High Life in another month and post up here again, eh?

Dan

If there’s any left by then.

I have another one fermenting right behind this one because I have a feeling it’s not going to be around long.

 

[bwible]

Looks pretty good to me. I'm going the filter route mostly because....I want to try it as a new process to me to gauge on my own the results. To me it is part of the fun of homebrewing.....always chasing after something new to acquire more skill with the hope it makes the beer better.

So here is my process. I'm going to try it first on a Leichtbier I just pulled out of the primary last night.

1. Transfer from primary to keg, force carbonate slightly to maintain pressure ~ 1 volume or 5psi
2. Lager/condition keg 5-7 weeks at cellar temps (may be longer/shorter depending on drinkable inventory at the time)
3. Release carbonation in keg, filter @ 5 micron while transfering to serving keg, carbonate keg and serve.

Anything I'm missing?

I wonder if you added gelatin prior to filtering if that would take some of the load off the filter and make it an easier process as well as increase clarity maybe a little? I use 1g per gallon heated in a little water to about 150 degrees as many of the things out there say. That’s all I did with this beer.

 

[CJnCincy]

I wonder if you added gelatin prior to filtering if that would take some of the load off the filter and make it an easier process as well as increase clarity maybe a little? I use 1g per gallon heated in a little water to about 150 degrees as many of the things out there say. That’s all I did with this beer.

Have never tried gelatin. Is this the same as vegetable glycerin?

 

[bwible]

Have never tried gelatin. Is this the same as vegetable glycerin?

I don’t think so. You use regular unflavored Knox gelatin you buy in the supermarket.

This guy’s video is pretty good:

 

[renstyle]

Have never tried gelatin. Is this the same as vegetable glycerin?

no, the gelatin we're discussing is the stuff that JELL-O (TM) is made of...

it's sold in packets, usually in the baking section of the grocery store, Knox unflavored is what I use...

EDIT: @bwible beat me to the punch, and gave better info!

 

[CJnCincy]

EDIT: @bwible beat me to the punch, and gave better info!

Thanks to both of you. Thats why this site is awesome.

 

[bwible]

no, the gelatin we're discussing is the stuff that JELL-O (TM) is made of...

it's sold in packets, usually in the baking section of the grocery store, Knox unflavored is what I use...

EDIT: @bwible beat me to the punch, and gave better info!

 

[ntempleton]

My filtering process is pretty similar to many that have already posted:

Whirlfloc in the boil, gelatin when transferred to the lagering tank. Filtering post lager into a bright tank for finish carbonation. I use a canister filter with a 1 micron filter. The beer needs to be most of the way bright to not clog a 1 micron filter. Consider it a polishing run, and less of a "filter" run.

@CJnCincy - your pipeline is awesome. As a fellow German beer brewer, you are doing the Lord's work.

 

[bwible]

Kegs will always have gunk in the bottom of the keg from settling over time.

What is hoped to achieve by filtering? Fining?

Keep beer in a cold environment to extend the life. Warm temps = bad for storage.

I have taken to putting these in my kegs now too, to avoid any gunk that settles on the bottom. This is a floating dip tube that always draws the clear beer off the top. I have them in 4 of my kegs now - no issues. They seem to work as advertised.

https://www.morebeer.com/products/floating-dip-tube-1.html

 

[CJnCincy]

@CJnCincy - your pipeline is awesome. As a fellow German beer brewer, you are doing the Lord's work.

Thank you! I do color outside the lines from time to time. Witbier, Grodziskie, Baltic Porter, and my homegrown Wet Hops Pale Ale are all seasonal beers here on the farm, but for the most part, I'm addicted to the German styles. Tomorrow I'm brewing a Vienna lager as well.

 

[CJnCincy]

So I'm filtering my Maibock right now. I burped the keg until there was no more carbonation. I'd previously keg conditioned this beer since March 7th. It was a bit under attenuated when I kegged it. When I tapped it several days ago it was a foam bomb, and very cloudy. So I thought....why not try filtering it.

Right now, the over carbonation in the keg must be slowing down the filtering. Like I said, I burped the keg prior to filtering until it no longer threw gas, yet I'm sure there is still a lot of carbonation saturated in the beer.

I guess I'll let it be for awhile and see how it filters out. How long should this take?

 

[Beermeister32]

If you have carbonated beer or beer with excess C02 coming out of solution during transfer causing foam, filtering is more difficult. Usually you have to equalize the pressure in the receiving keg to minimize foaming. First purge the kegs, lines and filter with C02. You will also have to set up a line so they are operating at nearly the same pressure. You can use a spunding valve or periodically vent some pressure manually in the receiving keg so that the flow of beer continues through the filter with minimum foaming. So basically the two kegs are operating at about a 1lb difference in pressure, the higher being the primary keg, the slightly lower pressure on the receiving keg. You may have to fiddle with the balance, but not much. Also, larger lines cause foam, you might have to get a transfer line with a smaller diameter.

Filtering beer with excess C02 is a real pain in the glass.... Better to just use some gelatin on that one...!

 

[CJnCincy]

If you have carbonated beer or beer with excess C02 coming out of solution during transfer causing foam, filtering is more difficult. Usually you have to equalize the pressure in the receiving keg to minimize foaming. First purge the kegs, lines and filter with C02. You will also have to set up a line so they are operating at nearly the same pressure. You can use a spunding valve or periodically vent some pressure manually in the receiving keg so that the flow of beer continues through the filter with minimum foaming. So basically the two kegs are operating at about a 1lb difference in pressure, the higher being the primary keg, the slightly lower pressure on the receiving keg. You may have to fiddle with the balance, but not much. Also, larger lines cause foam, you might have to get a transfer line with a smaller diameter.

Filtering beer with excess C02 is a real pain in the glass.... Better to just use some gelatin on that one...!

Yeah....this one is a very slow go. I already changed the filters once. I think I had quite a bit post primary fermentation going on. My hope is the first filters soaked up most of the gunk. A couple hours into it now, and I barely have a gallon through. This is interesting.

 

[Beermeister32]

Yes, I remember, those plate filters can be frustrating, I tossed mine in the dumpster and got one of these. I also bypassed one of the ports and hooked up a line near the top, worked MUCH better...

 

[Beermeister32]

I'm not sure but I think the plate filters really work best on wines where you don't have as much cloudy murk you are trying to filter. The spun poly filters come in different styles. The one I liked sort of was a dual purpose - the outer spun layers were more like a coarse filter, then as you went to the center of the core it became more constricted. There are others that are hard and constricted all through the construction of the filter. I have my favorite filters written down in my files, maybe later I'll pull the info and post the ones that worked best for me.

 

[CJnCincy]

I have my favorite filters written down in my files, maybe later I'll pull the info and post the ones that worked best for me.

That would be great.

 

[Beermeister32]

I tried others, these were two I liked:

 

[BrewZer]

Yea, let us all hope our kidneys outlive us...

Beer will help flush our kidneys. It's our livers I worry about...

 

[BrewZer]

no, the gelatin we're discussing is the stuff that JELL-O (TM) is made of...

it's sold in packets, usually in the baking section of the grocery store, Knox unflavored is what I use...

EDIT: @bwible beat me to the punch, and gave better info!

Anyone tried fining with flavored gelatin...? I'm thinking cherry might add interesting highlights to a stout.