Filtering a homemade beer before keggin

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Hi,

I'd like to filter my beer before kegging, any suggestions?  Someone had
mentioned something about a #1 filter in some forums  I had been reading but
gave no more detail.

Thanks



Re: Filtering a homemade beer before keggin
Everything that I have heard suggests that any form of filtering usually
affects the flavour, have you tried using finings or let your beer cold
condition for a couple of weeks before kegging?


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but



Re: Filtering a homemade beer before keggin
No, I've had a few bad results with finings and various other things you put
in the secondary.  I think your idea of conditioning is good but sometimes I
can't wait a couple of weeks.  I guess what I'll have to do is try and get
ahead of myself.

Another I was thinking is I let my beer carbonate in the Keg.  If I remove
all the sediment it may not carbonate. I'm using this:
http://www.sturmanbg.com/products/beverage_dispenser.asp
A small kegging system.



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Re: Filtering a homemade beer before keggin
You can filter home brew before kegging, BUT, if you do then you have
to force carbonate, instead of proming woth sugar and allowing it to
carbonate naturally.

I have seen a couple of systems for small filtration of wine or beer,
one is a mini plate and frame filter complete with a little pump, to
push the beer through it.  I have used it and it is a PITA.
Alternately there is a filter housing that holds disposable pads, and
the #1 is a filter pad rating, a measure of how tightly it filters.
To filter with this housing, you ideally need two corny kegs, you rack
the beer in to the first, pressurise with CO2 and use that pressure to
push the beer through the filter into the second corny keg, I guess
that you could also push it into the bottles you are using for your
draft system.

Filtration is not a complete substitute for proper finning and
conditioning.  The filter will work a lot better and longer if you
fine and condition the beer to remove a lot of the sediment first.  If
you don't it will most probably block the filter meaning you have to
change out the pad.  This wastes beer, posses a contamination risk,
exposes the beer to oxygen.

Re: Filtering a homemade beer before keggin


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depends on the coarseness/fineness of the filter.. I've heard a course
pad will leave enough yeast for traditional carbonation (#1 as opposed
to #2).  Otherwise you would have to add yeast and sugar, which kinda
runs the whole no sediment thing.

i've used one of these http://www.homebrewers.com/product/700551A with 6
pads and for lighter beers like pale ales and pilsners I was able to do
about 92-140 litres depending on how well they have cleared already .
Cooling the beer helps for clearing and the beer seems to filter more
easily, plus then it's ready for force carbonation.

Of course if the beer isn't clear as little as 70 litres could plug it
up no problem.

A local hb shop rents these http://www.homebrewers.com/product/700554A
for $4 a day plus the cost of pads and actually sells them for the same
price listed on that website but in CAN funds.  With it's tiny little
filter i really doubt you could get more than one beer through.
Especially since it's rated for doing a 23 batch of wine at a time (with
the bigger version i've found i can do nearly twice the amount of wine
as beer).

dark beers I really wouldn't bother, you risk removing flavour, it will
clog the filter very quickly and really isn't necessary.  Just let the
beer clarify on it's own, when it's close toss it in a fridge it to
settle out a bit more and rack off of the sediment.

one recomendation (if it is a paper filter): run water through first
until it tastes clear and not like paper. Then start the beer, when the
ouput goes from clear to beer, start filling your keg/carboy, then
follow up with more water to get the last bit from the filters.

stephen

Re: Filtering a homemade beer before keggin
I force carbonate my beer.  I had thought about filtering in the past,
I don't think about it now.  I do 5 gallon batches and I have been
very happy by adding 1 tablespoon of irish moss during the last 15
minutes of my boil.  When I rack to secondary, I add  Gelatin
1Tablespoon to 1 pint of water brought down from a boil to 150
degrees. I then  Cooled the gelatin to 80 degrees  and added half
before racking add a fourth during racking and the rest after racking.
I then put the secondary in the fridge for 2 to 5 days depending on
how lazy I am.  The beer is as clear as any beer I have bought
comercial (microbrew) and has great flavor and head retention.

Don



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