Hey guys, I just brewed my own ginger beer and was wondering how to get the yeast out of it. It’s super murky, and the yeast is why. I’ve run it through coffee filters, but is there a more effective way of doing this?Thanks!

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Replie(s)

  • 777

    April 18, 2016

    Run it through a mesh strainer, that should catch the grit.

    Reply
  • A sexy woman

    April 18, 2016

    Wait till it settles to the bottom and siphon off the clear stuff leaving the yeast at the bottom to start another brew.

    Reply
  • Blue Panther Penguin

    April 18, 2016

    Well…you could spend $1500 on a filter.Or you could spend $.01 on a coffee filter.Personally, I don’t filter my beer. I look at it like this…if Westvleteren, Chimay and St. Bernardus don’t filter. Why should I?

    Reply
  • Cara A

    April 18, 2016

    Most will get left behind when you rack your beer. The rest settles to the bottom of the bottle. Pour gently and don’t pour out the last ounce. It’s hardly worth the effort of fining with gelatin or filtering with wine or coffee filters.

    Reply
  • Beth9291

    April 18, 2016

    Try an economical filter:http://www.williamsbrewing.com/search.cfmFor yeast you use only the course or larger micron filter pads.You may also use finning agents and chilling the beer prior to filtration.

    Reply
  • Angelina

    April 18, 2016

    As it sits, the yeast should flocculate to the bottom of whatever it’s in. Cold helps this out.If you’re bottle conditioning your ginger beer (adding sugar, and bottling so it carbonates) there’s no way you can get the yeast out of the bottle. I find that coopers yeast flocculates well. Then, always make sure to pour your beer before you drink it. You can leave the sediment behind in the bottle, and the beer looks pretty clear.If you want to spend some money, you could get a kegging setup and filter and bottle your beer from there.

    Reply

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