Force-carbonation of unfiltered beer?

Question

Force-carbonation of unfiltered beer?

thesquaregroot

2018年2月18日 00:35

It seems that bottle-conditioning is very standard in home-brewing. I have found some reference to force-carbonation of beer but at a glance I assume it is really only done commercially with filtered beer.

This answer seems to contrast the methods very well but both the question and answer are a little unclear of whether force-carbonating would always be done in conjunction with filtering.

Is force-carbonation ever used by home-brewers (particularly when not filtering, if that's ever done)? If so, why? What effect would force-carbonating have on an unfiltered beer, particularly with live yeast still present?

Topic force-carbonation carbonation bottle-conditioning homebrew

Category Mac

Kingsley · Accepted Answer · 2018年2月18日 00:35

Jsled covers it pretty much already. But I'd like to add that it's not uncommon to force-carbonate beer in standard PET bottles. A stainless steel "carbonation cap" is screwed onto the bottle. This allows the connection of the gas line directly to the bottle.

This is useful for carbonating small batches, or correcting the CO2 level of beers poured off a keg into the bottle - especially if sent in for a competition. Just connect it up, and leave it at serving pressure.

jsled · Accepted Answer · 2015年9月29日 01:35

Force carbonation is very common for homebrewers. I'd imagine any homebrewer with a kegging setup does force carbonation by default. I would guess, too, that it's much more often than not done without active filtering. Long primary, cold-crashing and careful racking will minimize the amount of yeast transfer for most styles and beers.

There is no signficant effect when force-carbonating beer with residual yeast. Once terminal gravity is reached, the yeast go dormant and simply don't contribute much to the beer going forward.

Force-carbonation of unfiltered beer?

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