Pete has just finished a gorgeous IPA. It has finally completed its dry hopping and is ready for consumption. However, looking at the beer in the carboy, there's a TON of crap on the bottom, primarily yeast and hops. I asked Pete if he was going to filter the beer before putting it in the keg.
The answer was absolutely not (apparently filtering beer is something you try to avoid in the craft brewing industry). He's going to rack the beer, which basically means making sure all that stuff you don't want is settled at the bottom of the carboy, then siphoning the good beer from the carboy into the keg, leaving an inch or two of beer left. That way, you leave all the crap in the carboy, lose very little beer, and don't lose flavor through any filtering process.
Now I know! :)
Sunday, June 7, 2009
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Interesting!! Do all microbreweries (such as Bell's) do things this way or do they automatically have to filter due to the volume they produce? And if they do filter, are the recipes altered to adjust for the flavor lost during the filtering process?
ReplyDeleteHmmmm.... interesting to think about too.