Pressurized Filtration Test

With the amber and the pale ale pressure fermented out in 10 days, it was time to filter.  Pressurized filtration is a lot more difficult than atmospheric, uncarbonated filtration.  But once I get a handle on the process, it should end up being just as easy.

This ended up taking the better part of a day for two batches of beer.  Since I’m trying to target a 10-day turnaround from pitching yeast to keg, I have a little more yeast to filter out than usual so that makes filtration more difficult.  I am also going to try some more flocculant yeasts.

Needless to say, the beers taste great and are clear.  A little foamy but that has to do with the pressure being too high when fermenting.






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