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» Production » Filtering

Filtering

All aspects of filtering in the brewing of craft beverages

Tips to make filtration easier

posted May 14th, 2014 by Stan Hieronymus

by Steve Parkes

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Brewery filter applications

posted Apr 21st, 2014 by Stan Hieronymus

In the case of pub breweries, the entire beer clarification process is accomplished with the use of sheet or lenticular filters. However, for larger producers, especially package brewers, separation into separate clarification steps helps to reduce costs and achieve longer term beer stability.

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Filter Media and Equipment

posted Apr 21st, 2014 by Stan Hieronymus

Filtration involves the separation of a turbid fluid (unfiltered beer) to produce a clean filtrate and retentate, or residue, via a filter medium. Separation mechanisms include dead end filtration (one-way) and tangential flow filtration (cross-flow). High solids applications like yeast removal from green or fermented beer requires methods that can efficiently handle high loads, such as DE or cross-flow systems. Filtration downstream of DE generally includes particle and microorganism reducing depth and membrane filters to achieve beer brightness and stability. These methods utilize depth or surface filtration, and in some cases, a combination of both.

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Why filtration

posted Apr 21st, 2014 by Stan Hieronymus

Brewing beer during the 1800’s was a local endeavor. Individual villages and towns could have as many as twenty local breweries. By 1850, large cities like Munich, Prague and New York had hundreds of breweries operating. The main limiting factor for brewery growth was the short shelf life of the beer, allowing only a distribution time of 3 to 10 days before the beer showed a sharp drop in quality. This poor quality was primarily due to yeast autolysis and beer spoiling organism, and protein/polyphenol formations.

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History of beer filtration

posted Apr 21st, 2014 by Stan Hieronymus

Filtration of beer is quite a new development, considering the 6,000 year old history of brewing. The first beer filter was presented at a brewing exhibition in Munich in 1880 by German developer Lorenz Adelbert Enzinger. The filter was designed in a horizontal configuration, with individual plates having inlet and outlet channels, similar to modern plate and frame filters. Back then, the plate material was black iron; valves and meters where made from copper and brass. Filter media was made of paper leaves which had to be changed after each filtration.

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Filtration Introduction

posted Feb 27th, 2014 by pbrewadmin

Filtration provides the brilliant clarity and microbiological stability evident in most beer sold around the globe today. Brewery growth, whether craft or mainstream brands, involves reaching a broad base of increasingly educated consumers. Filtration helps breweries achieve these sales and brand quality objectives by producing bright beer with excellent taste and microbiological stability.

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