Anyone have any good tips on how to filter home brewed beer? I just made some, and normally I filter the beer through a coffee filter. Does anyone have any better ideas?
2007-01-13 17:14:16 · 7 answers · asked by fort 1 in Food & Drink ➔ Beer, Wine & Spirits
The "best" way to end up with "filtered" homebrew is actually not to filer at all. In the last 15 minutes of your boil, add some Irish Moss or a Whirlfloc tablet. Also, use a good quality flocculating yeast. If you allow sufficient time to ferment and clarify and do a two step fermentation (transfer to a second fermenter for clarifying after the first ferment is stopped) you can end up with a very clear beer without the danger of oxidizing or contaminating your brew. I have done this for years and end up with a very clear product without even chill haze.
To go even a step further, if you all-grain mash, a protein rest at the beginning of your mash will help even more with the final clarity. I use a single cooler mash tun and when I need to increase the temperature for the next mash step, I just run off a little into a Pyrex dish and microwave it a little and pour back into the top until I reach the next mash temperature.
If you still feel the need to filter, there are some commercial filters out there that either go in-line for your siphon or are pressure fed through a Corney keg system ($$), but you can end up with a "filter shock" that leaves a beer off tasting for a couple of weeks if you are not careful.
In my opinion, if you are taking the time to homebrew, allow it to filter naturally, and you will end up with a much better final product.
2007-01-13 19:18:13 · answer #1 · answered by Anonymous · 1⤊ 1⤋
Pouring a fermented beer through a coffee filter will oxidize your batch, leaving it tasting like cardboard.
For clearer beer, you can use irish moss in the last fifteen minutes of your boil. Or you can crash-chill your batch. This involves chilling the batch down to almost freezing.
2007-01-14 10:59:32 · answer #2 · answered by dogglebe 6 · 0⤊ 0⤋
Use a yeast with a higher floculation. After fermenting, get the beer really cold. This will help any sediment still suspended to sink.
Try it unfiltered, add some of the yeast to your glass for a more nutty flavor. Beer started in this world unfiltered.
2007-01-15 07:13:12 · answer #3 · answered by Ben B 3 · 0⤊ 0⤋
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2016-10-19 23:08:19 · answer #4 · answered by reus 4 · 0⤊ 0⤋
Don't.
The longer you let it sit in the secondary fermentor, the clearer it will get. Besides, it doesn't have to be crystal clear to be good. If you absolutely need clear beer, you can add bentonite as a clarifier after fermentation. It should do the trick, but is VERY easily stirred up when you go to rack or move your fermentor, etc.
2007-01-15 09:05:03 · answer #5 · answered by Trid 6 · 0⤊ 1⤋
try some clarity moss.
2007-01-14 17:26:23 · answer #6 · answered by mamabear84 3 · 0⤊ 0⤋
http://www.beermanmicrobrewery.com/Tips.pdf
2007-01-13 17:23:23 · answer #7 · answered by DemoDicky 6 · 0⤊ 0⤋