As a hobbyist who produces at least 5 gallons a week of wine, what filtering system do you recommend? I am also looking at transfer pumps as well. I am getting older and have torn rotator cuffs and want to see if I can avoiding lifting full carboys to shoulder height from now on. So I have never had a powered filtering system before and although I have read lots of reviews for several offerings, I would really like to …
I've finished my second batch of homemade cider and I'm a little disappointed to find that it is so cloudy. There are no off flavors, I actually am enjoying it, but it's cloudy. It's not just hazy. When in a pint glass and held up to the light, you can see some motion in the haziness. For background, my ingredients were: 5 gallons of apple juice (no preservatives) champagne yeast yeast nutrient pectic enzyme potassium sorbate apple juice concentrate brown …
I understand that if I filter my beer I will have a clear, sediment-free flat beer which will not carbonate with bottle conditioning. If I reintroduce a tiny amount of the sediment back into the bottles, will I get a carbonated brew with minimal cloudiness/sediment, or will it take so much re-growth of yeast to achieve carbonation that I will have the same clarity problem as before?
I'm going to dry hop my very first IPA (without a bag) and I've read that when bottling I will need to put some kind of filtering cloth on the end of the racking cane to prevent hops sediment from getting into my bottles. So I ended up buying a hop-bag in the local brew store and plan to tie it over the racking cane instead of actually dry-hopping in it. They claim that it's made of 'synthetic material' but …
I have recently started BIAB, and my wort is very cloudy after the boil. Much "cloud material" ends up in the fermentor, since it takes really long to settle and is easily stirred. It mostly looks like flour, and is present even without hops (I have tested). Question: Is it OK to filter the wort after chilling, or will I remove some important stuff? (I could also filter just the last part.) Will Irish Moss or WhirFloc help with this …
I have had a couple of cloudy batches recently, both tasted as intended, so no contamination. This has caused me to consider filtration, I have a 100l kit with a pump so could use plate filters or membrane filters etc, as I should have enough power to cope with the pressure drop across the filter. I have also considered using finings, but do not want to add any isinglass to my beers as I have many vegan and vegetarian friends …
I'm considering using a water filter just prior to bottling in order to filter very small particles. But would that also filter the yeast and prevent fermentation in the bottle? What micra in what stage is better for filtering? Is using filters good practice at all?
I use the BIAB method. My keggle has a side drain valve with a pickup tube going to the bottom. After the boil, I get gobs of fine material coming through my counter-flow chiller into the fermenter. It must be mostly fine crush flour leaking out of the brew bag during the mash (I use hop sacks in the boil). I bought some #60 screen (250 micron) and did a shake test on my grain to see what is in …
I'm planning to buy kegging equipment and keg my next batch of beer, and I ran into some yeast filters for sale that remove yeast specifically for kegging. Is this a necessary step? I know that when I usually bottle without adding fresh yeast for bottle conditioning, I have a noticeable layer of yeast at the bottom of every bottle. What happens otherwise if the yeast is transferred into the kegs from the secondary fermentation: will the beer come out …
My current brew is a hard ginger beer, calling for a pound of grated ginger in my 3 gallon primary. Fermentation is slowing and unfortunately a lot of that ginger remains unsettled--the bottom 3" of the fermenter is a very loose mix of the ginger, beer, and trub. When it comes time to rack the beer I'll need to strain out the ginger, but unlike the usual trub I'll need a different technique to getting most of the beer our …
For various reasons, including (a) lack of bench space, which equals ageing time; and mostly (b) an intermittent case of gout, which means that brewer's yeast is a serious no-no for me—I'm forced to think the unthinkable, namely filtering my brew. Given my equipment, methods, preferences, and prejudices—50-litre batches, hoppy low-gravity ales (+/- 4% alcohol), and no pumps in the system—I figure on using twin Sankey kegs, driving the beer from one keg into the other with CO2 at some …
I've upgraded from a 20L homebrew system to a 200L system and used it for the first time the other day. I previously did boil-in-the-bag but for my new system I have a false bottom. For my first test I decided to try a half-batch. The problem was that several kilos of grain managed to get down beneath the false bottom, blocking the outlet and also clogging the pump with grain, preventing me from being about to recirculate or transfer …
I'm making a cream ale and just moved it into a new carboy for secondary fermentation. While siphoning it over, I noticed that there's a lot of solid creamy substance still in the beer. Maybe I did something wrong and that's not supposed to happen (not enough water in the original boil?), but what's done is done. My question is that, if it's still present after my secondary fermentation is complete, how can I make sure to filter out all …
Just bought a counterflow chiller... tested it with boiling water and it worked fine. I also siphoned sanitizer through it, no problems there. However when I tried to siphon the wort, it clogged immediately. Realizing my mistake, I flushed the chiller and then retried, using a grain bag to filter the hops/trub. But it seemed that this still wasn't enough; the siphon simply would not flow. Can someone advise on what I'm doing wrong? What is the standard practice here? …
I want to know if anybody has tried filtering beer with coffee filters? I'm tempted to play with this idea at a later date. I would be concerned about aerating the beer too much, so again has anyone made any enclosed rigs for the coffee filters? Because the microns of the filter is not heavily regulated, I'm imagining some sort of spaced-out-multi-layered structure of filters clamped together could work.Anyone have any examples, tutorials or projects with this?
I made some wine recently, and I screwed up slightly. I degassed the wine the day I was going to bottle. I let it sit a couple hours expecting the sediment to settle after I "blended" the wine, significantly disturbing it. I guess I should have let it sit after that for days, rather than hours. Anyway, what's done is done, and I have wine that has a lot of sediment in it. When drinking it, almost the whole bottom …
I've read that filtering requires two kegs. I've only got one corny keg but I'd like to filter my brew with a canister or plate filter. Do I risk overly oxidizing the beer if I were to filter from a keg into a carboy, then siphon the carboy back into the keg for force carbonation and serving? Thanks, Matt
The tap water where I live is filled with chlorine, flouride, some pretty bad elements such as arsenic, chromium, barium, etc. So I would like to purify my water with either reverse osmosis or distillation. This will remove all contaminates, but also any minerals the water had as well. I have been told that beer needs minerals, the lady at the brew store wasn't exactly clear as to why or what minerals. Several articles I have read, talk about adding …
I'm not a home-brewer, but this seems like a good place to ask the question. why are many commercial beers filtered? I prefer unfiltered beer and I am just curious to know why they filter it in the first place.