Post Number: 56
Posted From: 184.108.40.206
|Posted on Wednesday, May 04, 2011 - 01:46 pm: ||
I recently added a new tool to my brewery, a plate filter. I enjoy making lagers, and thought the plate filter would help the appearance of my beers. In the past I have made some excellent lagers. I usually let them lager for an extended period in the keg, which produces a clean delicious beer. The addition of my new tool brings up a good question. When to filter?
Will I be getting any benifit from lagering AFTER I filter the beer?
Chemically the goal of lagering is to allow the levels of diacetyl, acetaldehyde and sulfur compounds to decrease. Some lager yeast strains are known for their production of diacetyl (2,3 butanedione), the buttery flavor sometimes found in poorly fermented lagers. Brewer’s yeast is capable of reabsorbing the diacetyl and reducing it to a related compound (2,3 butanediol) that has a far lower flavor threshold. I believe that yeast is also required for the reduction of the acetaldehyde and sulfur compounds as well.
Is lagering is just a waste of time after I remove the yeast? (Instead of lagering, it would be more like 'cold storage')
What do you think... When is the best time to filter the beer? Is anything occuring after I filter?
Post Number: 2714
Posted From: 220.127.116.11
|Posted on Wednesday, May 04, 2011 - 01:50 pm: ||
Sounds like you've given this some thought. The reduction of diacetyl, acetaldehyde, etc., doesn't just magically happen - the yeast do it. No yeast, no reduction.
Post Number: 1945
Posted From: 18.104.22.168
|Posted on Wednesday, May 04, 2011 - 06:06 pm: ||
It would allow things like haze-forming proteins or fine particulate matter to precipitate out of solution - which is good.
Either way, I feel that reduction of those compounds you refer to, should be done at regular fermentation temps, and not at cold lagering temps. I would prolong the ferment until those were properly dealt with, before deciding on things like filtering or lagering.
Post Number: 754
Posted From: 22.214.171.124
|Posted on Thursday, May 05, 2011 - 07:11 pm: ||
George Fix advocated "lagering" for six months to make a beer "elegant" I have used this philosophy for the lagers that I produce. Albeit it is on the "cold conditioning" side, I believe it brings allot to the table, not discounting the correct fermentation yeast processes of course. Recently, I have come to an opinion that I believe ale yeasts have "cleaner flavor profiles" than lager yeasts. Hence the need to "lager" or store a beer in the cold conditioning phase to reduce sulpher flavors, drop colloidal chill haze(unless it is permanent), and generally leave the fermentation byproducts behind. I believe that it is almost a complete opposite of what we desire in an ale.
Post Number: 47
Posted From: 126.96.36.199
|Posted on Friday, May 06, 2011 - 01:08 am: ||
I have always lagered for the required time then filtered to help clear the beer of the lager micron sizes. This way you won't have to worry about clogging a 1 micron filter.
I do know that filtering reduces the aging time required with beer so it might have an effect on lagering time (such as 1 month lagering and filter rather than 3 months lagering).