Beer prior to filtration, I’d tried gelatin + kieselsol for around 2 week now in total at 0.4C:
Temp reading:
Using the Sawyer SP-128 Filter:
The results!:
Notes
- The filtered beer definitely tastes different (I am not planning to do this on all my beer)
- I noticed that when I attached this tiny filter in line to a corny keg, it does clog fast (back flushing with clean water does help fix it, but that’s only a temporary fix)! So I’m planning to add a 0.5 micron absolute filter prior to it, in 5″ or 10″ filter housing.
- Because this is sterile filtration (which will remove the yeast), I will add bottling yeast, when bottling and priming.
- Instead of filtering all beer, I’m going to alter my process including taking steps to encourage precipitation of cold break, by chilling potentially to 0C after boiling, leaving for a while then increasing to pitch temp.
4 Comments
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Eugene
what’s the difference in taste w/filter?
admin
Hi,
Unfiltered: More of a bready aroma. Definitely seems to have more taste, bready, possibly more bitterness too I think.
Filtered: Less aroma Less bitterness and breadiness in taste. Definitely seems lighter to me in taste, although I won’t say the original beer was brilliant.
Hope that helps.
Cullen
Does adding the yeast after bottling cause it to go murky again?
admin
That’s a good question, I didn’t try adding yeast+sugar to bottles after doing this.
I found adding irish moss in the form of protafloc 15 mins before the end of boil, then whirlpooling after seemed to help with my clarity issues recently.