Filtering

There is no such. While filtering wine is more or less simple to do, there is no way to get the yeast completely out of the beer without losing the CO2 (vice is indeed quite simple ;-)) that you sure do not want to abandon. The most inexpensive way would be a pressure-proof cartridge system as it is sometimes used in households for filtering tap water. But even this is neither really cheap nor easy to use and brings along some problems (such as difficulties in finding a sufficient filter cartridge to hold back the yeast, bothering usage and slowing process speed due to more and more clogging after a few gallons, cleaning and storing the cartridge, filtering is not effective enough so after a while trub comes back etc. etc.). A had such a system in use for a good while but I am now too bothered so I help myself in using a clarifier (Kieselsol) which is added to the secondary which I do in soft drink keg vessels whose standpipes(?) I have shortened by about one inch. After secondary and maturing I rack into another keg so the trub stays out. From that final keg I can bottle (by CP filler) or tap.

If you really want to filter, you will IMHO have to spend for a real combined (layers + Kieselgur) filtering system that is too expensive for beginners and even advanced amateurs. AFAIK they cost at least some 1000 EUR/$.

Sorry I could not help you as you desired, but so much for the facts.

Cheers anyway!

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• formatting link
• (wenn Bier für Sie nicht nur gelb ist und blau macht)

** Wer das bayerische "Reinheitsgebot" für eine deutsche Segnung hält,

***None of those is translatable without loss.

why do you want to filter it? if you get all the yeast etc before bottling it won't carbonate in the bottle

I like to keg and force carbonate the majority of my beer. I sometimes bottle a little to save for later.

as I said, if you bottle any of a brew without yeast in it it won't carbonate

I've tried several methods of filtering without much success. Clogging remains the major problem. I read somewhere on the net you can use copper "chore boy" scrubbing pads, but this has not been verified. If you rack it a couple of times before bottling it might help, but it might also reduce the yeast content to the point where flatness becomes a problem after bottling. Personally I just ferment about ten days using two packs of dried yeast per

"I'd rather have a bottle in front of me than have to have a frontal lobotomy"