From the HBD Archive
From: dredge@hitchrack.STANFORD.EDU (Michael Eldredge)
Subject: Re: filtering also book recommendations
Date: 1989-06-07 17:11:07 GMT

> Date: Mon, 5 Jun 89 11:06:24 PDT
> From: Dave Sheehy <dbs@hprnd>
> Subject: homebrew tuning
> Full-Name: Dave Sheehy

> Sweeter Beers
> My taste in beer runs towards the sweeter varieties. I have been unable to
> to retain a sweetness in the flavor of their beer. I've now realized that
> they must also either pastuerize the wort to kill the yeast of filter the
> yeast out to avoid additional fermentation. I suppose that their beer might

There is an interesting article in the (reprinted) All Grain Brewing
special issue of Zymurgy. Most Homebrew shops carry the reprint. The
full article is about building your own 10 gal. brewery. But one of
the ideas is of particular interest. The authors describe a
filtration system. Briefly, secondary fermentation is done in 5-gal
coke cannisters fitted with a pressure release valve. The valve
maintains a constant 5-10psi over pressure. When primary fermentation
is complete, an empty cannister is filled with about 5psi of CO2 and
fitted with the pressure release valve. The full cannister gets CO2
input at 10-15psi (ie: about 5psi higher. The output is connected to
a filter which is connected to the second cannister. Open the values
and carbonated, pressurized beer flows from the secondary fermenter
through the filter and into the new cannister all nicely filtered and
the added bonus -- no priming. The beer is naturally carbonated; it
is never allowed to go to zero pressure.

So they maintain that filtering is very easy. Plus the added bonus of
natural carbonation. If you already have a cornelius tap system, the
additional cost is minimal (hose, a few couplers and the filter and
maybe another cannister).

> Good Book Past "Papazian".
> I have bought and read Papazian's book on home brewing. I also have
> David Line's book, Brewing_Beers_Like_Those_You_Buy (mainly because it
> has a recipe for John Courage). The question is what is a good book that
> takes up where Papazian's book left off?

I believe a good sequence of reading is:

Byron Burch "Brewing Quality Beers"
(a good "get starter" book)
Papazian "TCJoHB"
Miller (starts slow, but really gets into it)

Then, just for fun, borrow Noonan.


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