The expansion of the craft beer and microbrewery movement in America during the last few decades has led to a renewed interest in home brewing. While many different home-brewing kits are available, it is really that knowledge of the home- brewing process that will ultimately lead to the best results. One step in that process is filtering your beer. In addition to having the right equipment for filtering home-brewed beer, a working knowledge of the fermentation process, particularly the timing of your particular style of home brew (for example, Pilsner, stout, porter), is also an important aspect of filtering.
- Skill level:
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Things you need
- batch of home-brewed beer
- two kegs
Filtering beer can artificially accelerate the ageing process of your beer and change the flavour from the desired results. Allow your beer to first fully ferment then undergo secondary fermentation for another two to three weeks to ensure the filtering process does not ruin your beer.
Before you even begin the filtration process, you must decide on the type of filter you need. Filters vary in size, but most filters for home brewing will be below 5 microns. The smaller the size, the more fine the filter will be. For most purposes 1 micron is suitable. More than 5 microns may let visible particulates remain in the beer. Less than 0.5 microns may begin to filter out flavouring agents.
After you have allowed your beer to ferment for the suggested two to three weeks, transfer it to a keg.
Place the filter inline between the full keg and the target keg.
Use low carbon-dioxide pressure to push the beer through the filter to the target keg.
After filtering, purge air from the top a few times, then refrigerate the keg to force carbonate it as you would with any other keg.
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