I have read many articles on this subject, and it would appear betwwn 0.1-0.2 of a micron filtration is necessary to remove any trace of bacteria in solution. Does anyone else have an opinion?
2006-10-09 06:02:26 · 4 answers · asked by James 6 in Food & Drink ➔ Beer, Wine & Spirits
No.
2006-10-09 06:03:17 · answer #1 · answered by Anonymous · 0⤊ 0⤋
.5 micron will remove yeast, but if you are talking about one of the seven Gram positive and Gram negative Bacteria that affect and type of fermentation, than you can't filter those out. What ever it is that you are "fermenting has been comprimised and you have one of two options.
First: try to boil it for a minimum of 15 minutes to attempt to kill the bacteria
Second: Dump the liquid
2006-10-09 22:51:01 · answer #2 · answered by goofy04 2 · 0⤊ 0⤋
yeast and bacteria are two different things. you don't want sterile beer. there is no such thing. clarity comes from fermenting conditions and style of beer. you can't just strain off the cloudiness and get coors.
2006-10-09 13:06:31 · answer #3 · answered by nobudE 7 · 0⤊ 0⤋
see http://en.wikipedia.org/wiki/Filtered_beer
0.2 micron will make it sterile, but you'll had a bugger of a job getting fizzy beer through it.
Yeast is best 'dropped' out with fineings
see http://www.art-of-brewing.co.uk/acatalog/intro.html
send me a bottle
2006-10-09 16:54:40 · answer #4 · answered by Me 3 · 0⤊ 0⤋