Filtering your beer--Beer filter machine

Tiantai is specialized in turnkey brewery project, includes brewhouse, fermenter, bright beer tank, glycol cooling system, CIP, miller, wine fermenter, Kombucha fermenter, filter machine, etc.

Let’s talk about the filter machine.
Filtering is a good option for intermediate to advanced brewers who want crystal clear, smooth flavored beer.
Filtering removes yeast, tannins and some large proteins from the beer that contribute both to off flavors and haze. This is a big reason why commercial brewers use filters – time is money and it is much cheaper for them to filter the beer than store it for weeks or months.
Filtering also has the advantage that it can remove very small impurities from the beer – even those that would not fall out of suspension in the natural aging process. Filters can remove particles as small as 1 micron or even smaller. This can result in a cleaner flavor and much better clarity than is possible with natural aging.

Choosing a Filter
First, you need to choose a filter size. The filter should be fine enough to filter out tannins and yeast cells, but not too fine or it could alter the flavor of your finished beer. Around 1 micron is the sweet spot for filter size – smaller than 0.5 microns and you risk filtering out some flavor, while larger ones (5 micron and up) may leave yeast in the beer. To filter out bacteria which some commercial brewers do for shelf stability, you need to go to 0.3 microns or below. I don’t recommend going below 0.5 microns for home brewing.

Another factor when choosing filter size is how fast your filter may clog. Many commercial brewers actually use a two stage filter. They start with a 5 micron filter to eliminate the large particles and then use a smaller 0.5 micron filter inline as a second stage to filter small particles. If you have a large budget you can do the same, but for a single filter 1 micron is fine.

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Emily Gong

Tags: wine fermenter 　　 Kombucha fermenter 　　