I’ve never used anything beyond Irish moss in the boil. So far, every beer clears just excellent after x amount of time in the keg.
Edit: I’m also not opposed to it. Just haven’t found it necessary for my beers thus far.
I have played with the Buon Vino Super Jet filter for the past few years with my beer. I prefer this filter as I can select the appropriate filter pad - coarse, polishing or sterile. I have experimented with everything from my Belgian Triples to Imperial Stouts. I also recommend Whirfloc and Biofine Clear or similar products. They all work. They drop most of the crud out, without filtering.
So do the filters really work? Yes, and quite well if you select the proper pad density. Do you need it? Only if you have to quickly produce a beer and need to quickly put it on tap. I have found they really do not “strip out” to any significant degree flavor and aroma. I produce only big beers. I find that I prefer to let them sit for several months to properly mature. At the point they become drinkable, then I can transfer from keg to keg and rack off the remaining sediment. Turns out to be less work than filtering, tho not quite as crystal clear, close enough and acceptable. Also less air exposure for oxidation. If I had to rush these beers to public consumption, I would then filter.
Now if I produced IPA’s (which I haven’t done in 10 years), I might be tempted to filter them just to get them crystal clear and on tap ASAP before the hops fizzle out.
More about selecting filters please
That’s kind of the kicker - filtering or fining IPAs will remove some of the hop aroma. Best to just drink them hazy.
Yep.
No kettle finings, no keg finings. Cold crashed for 48 hours ish, then racked to the keg where it was kept at 41F for another 4 days. Couldn’t help myself and had to try it. This is my Arrogant Bastard clone. Taste is pretty spot on even though I didn’t get to try the Dry English yeast recommended and went with WLP 001 instead.
Not too hazy, doesn’t really bother me. But if I was serving to friends and family I’d like it to be more clear I guess. I’m going to try either Whirlfloc or even gelatin in the keg on my next batch I think.
Thank you for all the info guys!
Cheers.
looks good. what did you use for that color?
1.5 lbs of Special B gave it a nice reddish brown glow.
Basically the same recipe I use. Good stuff. Looks nice !
i like the looks of the recipe. i’d like to give it a shot with wlp007 and finish up 1.010ish range and see how that comes off.
That’s the recipe from BN’s CYBI. Pretty good. I used WY1098.
that makes sense. what style category does this fall into…i cant seem to find american strong ale
IBU around 68 sound right?
Yeah, I’m gonna brew it again soon. I want to use the Dry English yeast and see if it is much different. 001 finished this beer at 1.008.
And sorry for the chicken scratch handwriting. I’m a Lefty!
American Strong Ale, which is kind of a loose term.
IBU around 68 on this?
you think the avangard pale ale malt would be good for the base?
Honestly, I’m not sure. I can’t find my original notes I made when I listened to the podcast to get the recipe. And my palate isn’t the most discerning, I’ve had my nose broken and reset quite a few times.
I’ve only used their pils, but I’m sure it’d be good. The special B and Chinook take center stage.
couldn’t see that first addition time…was it 60 minutes?