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!
Run it through a mesh strainer, that should catch the grit.
Wait till it settles to the bottom and siphon off the clear stuff leaving the yeast at the bottom to start another brew.
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?
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.
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.
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.
Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
To register please enter your E-Mail address then click on the Sign-Up button (Your E-Mail address will be confidential).