Weihenstephan tips

[Bryan R]

[caedus]

how did you guys filter?

I've been thinking about how to filter Kolsch beer specifically, after some issues with Wyeast kolsch strains.

I was thinking of running a preboiled SMB/AA solution through a 10 in cartridge filter, and then wasting the first liter or so of beer that came out to flush or the antioxidant solution.

[Weizenberg]

[Bryan R]

I finally got around to making the 92/8 it's still in the fermenter, but color was pretty spot on to commercial so far
Mash


Post boil



Will be done with fermentation in a week, cool to lagering over the next week. So I should have a filtered example in 2 weeks or so.


Sent from my iPhone using Tapatalk

[Futur]

[Weizenberg]

Ideally you should do it similar to how a diatomaceous earth filter works. The nice bit here is that eventually the filter remains under (degassed) water at all times, thus reducing the probability of oxygen intake to effectively 0.

No matter which filter you use, they need extensive preparation and flushing (a home brew depth filter with about 7-8 plates 40x40 will requite about 30 l of water before it can be used).

Operating it with a three way valve on the input and output side further reduces any oxygen uptake, and it's more convenient too.

The first runnings of the filtrate are always discarded.

Filtration will exercise considerable stress on the beer and it will impact taste negatively. For a week after the filtration it won't taste as good, and thus phenomenon is known as "Filterschock".

It does settle and disappear after a week though. Something to bear in mind...

[wobdee]

[Bryan R]

From my findings, I can pick up 3% normally. I tried 2% and its the closest I can get.. but the sweetness is not right. I will be filtering this weekend so I will keep you updated.

[Cavpilot2000]

[wobdee]

[quote="Weizenberg"

It's a bit like flying to Paris, then eat out at McDonalds.[/quote]

But you can fly into the Czech Republic and drink PU at Burger King!
http://i.imgur.com/Z7coIeH.jpg