Lawrence Brewers Guild

Are any of you filtering your beer, just lagering or filtering your beer and lagering?

Our good friend Bill showed me how to ghetto fill a bottle from a corny once while I was waiting for a counter pressure bottle filler (which I just love). The counter pressure bottle filler has an adjustable pressure relief valve on it.

Here is the thought pattern that I am going through. Remove the pressure relief from the counter pressure bottle filler. Add the relief to a gas in connector.

Pressurize the receiving corny to the same pressure as the beer corny. Gas the filter assembly to get rid of the O2. Hook a filter up between the two product out spouts. Start the transfer from the beer corny to the empty corny using the relief valve to control transfer and foam.

Right now, all I have is a 5u filter to play with. Someday, I might get a 1u filter to play with, but until then, has anyone played with filtering?

klickcue wrote: Right now, all I have is a 5u filter to play with. Someday, I might get a 1u filter to play with, but until then, has anyone played with filtering?

Yea, for me it was a PIA for the result. And the 5u filter was pretty much useless anyways. I think most styles bulk cold conditioning has a much better effect on the final product when kegged. Some styles seem to be better bottle conditioned. But most of all, i feel conditioning is sped up by filtering. Which necessarily isn't a good thing in my book. But please, give it a try.

I think overall if you are filtering just for clarity, then id look into changing other techniques that cause clarity issues. If your just wanting to speed up from brew day to your pint by filtering unflocculated yeast, id say relax, be patient and let your beer condition before consuming. Your taste buds will appreciate it.

Thanks!

If it is a PIA, I will continue on with lagering and chilling. I am already getting very clear beer after about a month of cold conditioning. Normally, about 5 days makes a big difference. Most of my yeast have a medium Flocculation other than my English and Irish yeast.