Mr_FearNoBeer
Member
- Joined
- Dec 8, 2014
- Messages
- 5
- Reaction score
- 1
How do some of you filter your beer and where did you get your equipment from?
This is just one of the many issues that is extremely polarized and you can clearly see above that there are many that are opposed to the practice to the extent that they make misleading statements.
Filtering is done for reasons well beyond infections, patience or a specific need to do so. You may filter as you see fit with no worries about spending a great deal of time or money to do so. You may also reuse filters with no danger of infection as long as you back flush and sanitize when you are finished filtering.
I filter ciders and beers that I give away to those that see any kind of sediment as a flaw. I also filter to stop fermentation at a given gravity without the use of chemicals. There is no proof of any kind that a 1u filter will take taste or color from beer/cider, it is just alarmists talking.
A filter set up can be had for about $50.00 if you are willing to do some shopping. Less if you just want a single filter, more if you want an absolute 1u filter set up. Its up to you, dont let others dissuade you.
Feel free to message me and Ill send you the links I found for the hardware.
Well you certainly have options presented here. @Firewalker11 I think it would be incredibly appropriate for you to post your ideas here so that people finding the thread would have a complete picture.Thank you everyone for all the replies. First my reason for filtering would be to rid of the haze. I bottle ferment, do not have legs or access to another fridge, ice chest or what not in order to cold crash.
More so I was interested after watching multiple videos on doing this and wanted to try it myself.
. I bottle ferment, do not have legs .
Well you certainly have options presented here. @Firewalker11 I think it would be incredibly appropriate for you to post your ideas here so that people finding the thread would have a complete picture.
To the OP: Chill haze is most often protein and if you want to avoid it you can work to remove as much as possible up front. Someone mentioned Whirfloc in the boil - that's a good way. Irish moss is the same effective ingredients and sometimes easier to find. Both go in the boil and help coagulate proteins. Mostly make sure you get a good rolling boil for about an hour - that will help.
Gelatin in the fermenter followed by chilling will get a lot as well. You need not have access to a dedicated fridge or ice chest. You can put the carboy in a bucket/tray of ice water and cover with rags overnight to much the same effect.
Now you said you don't have legs ... I think you mean "kegs" and if that's the case you may find filtering is difficult. Not necessarily that you must serve out of a keg but the kegs and pressurization are almost vital to filtering. Filtering makes a pretty beverage, no doubt, but if you have haze because of a deficiency somewhere else (and respectfully, but to be honest, it seems like you might) it's not really the fix.
I am sorry to hear about your wheelchair confining condition.
We run all our drinking water through a filter
It definitely changes the taste.
So in my opinion filtering beer will change the taste as well.
That being said it could change it for the better. I don't know as I have never done it.
I do know that I would never run one of my IPA's through a filter.
You are full of it.Generally if you need to filter your beer, one of two things is happening:
- You are not waiting long enough for it to clear on its own
- You have some process, ingredient, or infection issue preventing it from clearing on its own
Commercial breweries filter because they want/need a sterile product to enter commerce, and/or they don't want to wait and tie up equipment with natural clearing.
SO, why is it you want to filter your beer? What's going on in your brewery that you think it's necessary? We'd need to know a lot more to really help you. @dmcman73 answered the question in a basic sense, and you can go from there to spend THOUSANDS of dollars. Are they necessary? We need to know more.
Seriously, you offered to share your setup via OM - why not share in the thread here? It will give the OP some idea what goes into filtering at the very least. I used to filter very large batches, but I found I lose too much beer filtering to make it viable for me for a 5 gallon batch. I'm interested to see if you got around that somehow.Drinking water goes through a carbon filter normally, a whole house filter for large particulates but beer isnt ran through a carbon filter but we are looking to remove the large particulates when filtering beer.
Back to the OP though as that is not the question that was asked.
Can anyone confirm if running beer through a filter will change the it, for better or for worse? I'm curious to know
Running it through a filter will change it, that's the point of running it through a filter. The idea though is to change it the least amount possible while getting the desired result. You can absolutely over-filter a beer (Zima is one example of that end of the spectrum). You can absolutely brighten a beer without negatively impacting the mouthfeel too. There are all sorts of ways to filter a beer. You can take it right down to alcohol and water if you want.Can anyone confirm if running beer through a filter will change the it, for better or for worse? I'm curious to know
I think you completely missed the point ... and possibly your morning diaper change. I said if he NEEDS to filter . You are welcome to do whatever you want but nobody NEEDS to filter beer to make it clear. A person can choose to do so for a number of reasons. His issue is he cannot get clear beer otherwise. Do you dispute the fact that you can get clear beer without filtering?You are full of it.
I filter all my beers and have no process problem.
A pint is something I can live with - and I absolutely appreciate the ability to add filtering to one's process. It's pretty darned handy. If you have it down to where you can purge all the O2 and minimize loss I'd say you have a pretty good system for you.I have a Black IPA in the fermenter that I will be filtering mid April, why don't I offer up a two bottle comparison for someone to judge?
I have done this in the past with the homebrew club I belong to with great results (suggestions for improvement mostly).
Bottom line, if the filter is purged after its sanitized, there is no cardboard flavor from O2. Lee is right though, with large filter systems, there is a lot of waste. My system wastes about a pint. No too bad.
Running it through a filter will change it, that's the point of running it through a filter. The idea though is to change it the least amount possible while getting the desired result. You can absolutely over-filter a beer (Zima is one example of that end of the spectrum). You can absolutely brighten a beer without negatively impacting the mouthfeel too. There are all sorts of ways to filter a beer. You can take it right down to alcohol and water if you want.
I think you completely missed the point ... and possibly your morning diaper change. I said if he NEEDS to filter . You are welcome to do whatever you want but nobody NEEDS to filter beer to make it clear. A person can choose to do so for a number of reasons. His issue is he cannot get clear beer otherwise. Do you dispute the fact that you can get clear beer without filtering?
A pint is something I can live with - and I absolutely appreciate the ability to add filtering to one's process. It's pretty darned handy. If you have it down to where you can purge all the O2 and minimize loss I'd say you have a pretty good system for you.
You don't know me from Adam, but I'd be happy to judge a couple bottles. I'm not current, but I joined the BJCP back in 1995 and have been doing my best to help out since then.
ETA: @Firewalker11 I just noticed we are within 5 posts of each other. Weird!
Um, yes, yes I do. The last time we met was in Appleton Wisconsin after the storm.
Okay ... trying to remember now because I *think* I already knew this, didn't I? Dave? Am I close?Um, yes, yes I do. The last time we met was in Appleton Wisconsin after the storm.
Okay ... trying to remember now because I *think* I already knew this, didn't I? Dave? Am I close?
I killed brain cells that trip. Adler's Appetite was playing at the bar near the hotel and I slept through that whole storm.
Likewise my friend. It's been a while. I have greatly limited my pyro but I'm still a member of the local club and you know - once a rocket man always a rocket man.Yeah, sorry, that's why I was a little bit of a jerk in my first post, I thought you knew! Good to see you alive and kicking!
Have you ever back-sweetened after filtration? That's something I am coming up on (obviously not with a beer) and I might experiment with this. While intellectually I know that a 1 micron filter should work for that, I've never trusted it.The filters are by HYDRONIX, I use a pleated one with beers that are still pretty dirty with hops and flaoties. The pleated filter has the ability to hold about X10 more sediment than the spin one but you have to go slower and use less pressure.
The spun filter is great for beer/cider that has settled already, just some haze and such. I use this for stopping the fermentation where I want it, at the sweetness I want without the use of chemicals or heat.
Likewise my friend. It's been a while. I have greatly limited my pyro but I'm still a member of the local club and you know - once a rocket man always a rocket man.
Have you ever back-sweetened after filtration? That's something I am coming up on (obviously not with a beer) and I might experiment with this. While intellectually I know that a 1 micron filter should work for that, I've never trusted it.
I like the dip-tube arrangement to limit loss. How do you purge air from this setup before you start?
Enter your email address to join: