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.