Filtering Beer

[Andrew Luxmoore]

Hey guys, so I've built the home brewery up to a level where I'm happy with it - fermentation control on a fridge and a chest freezer, a keggle and keg HLT, a cooler mash tun, a bunch of kegs and all that jazz.

The one thing that is still frustrating me is haze on a few different styles I'm making. While I know it's not a big deal, I would really like to source a filter that can be hooked up between kegs so I can just force from one to the other for brighter beer.

Any idea if that sort of thing exists in New Zealand? Aware they sell them in the US - 0.5 micron filters and the like. 

[paul m]

Hi Andrew, my two penneth- I've not gone the filtering route. I've found that the beer clears with time in the keg at 4 degrees- sometimes it takes a month but it does eventually clear.

[Smiffy]

I have a problem, in that my guts seem extra sensitive to yeast, so I really wanted to get 100% of all the yeast out of my beer.

Even without that, from a practical point of view, how do you dispense settled beer from a keg without disturbing the sediment, and how do you see when it has settled when you are using stainless steel kegs, and what happens when you move the keg (or you have an earthquake).

I tried letting it settle for longer in the fermenter, but due to heavy dry-hopping, I couldn't achieve a satisfactory result like that either.

That said, I have never chilled my beer that cold. I like ale that I can taste.

If you can get a satisfactory result without filtering (and lots of people do), you'll save the cost and extra work of filtering.

[Andrew Luxmoore]

Awesome, thanks guys, Karl from all grain it is!