Please visit us at www.KingJamesBrewery.com These video are dedicated to the great art of home brewing! I am only here to help other home brewers with what knowledge I have and hope to inspire someone else to take up this great art. As with any art or craft everything is open to interpretation.
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Got a 100 foot well, but prolly 15 gallons in tanks between thr pressure tank an acid neutralizer. Ill probably plan to use the outlet before the neutralizer during the summer an after in the winter. Ground warer temp never above 55 all year, but 15 gallons of currently 40 degree water will be awesome in the winter i think.
Perdue 6:29
As I watch this, I am fermenting THAT exact Matt's product, 6 gallons worth. I am using Belle Saison yeast and my OG is 1.052. Initial fermentation began within 12 hours (yes, I used yeast nutrient, but no added sugar, white or brown). It's STILL fermenting/bubbling after a week!
You could have shewn us the result before and after in a glass at the end.
Great video man this helped a lot
I used a 12v vac pump connected to the CO2 port of the keg and drew the beer though the filter directly from the fermenter bucket into the Keg . I prepped the filter by blowing through with CO2 sanitiser from the the receiving keg . turned the filter upside down and pushed the CO2 through until the keg and filter was empty of sanitiser. Connected vac pump watched the clear vac pump hose for any foam or beer coming up the vac pump line as this would damage the vac pump while keeping an eye of the bucket level to calculate how much beer was in the keg. Saved on having an extra keg and cleaning it after.
My family have produced cider for at least 100 years no co2 just sanitizing we have never had a problem
Hello, question. Why do you use two kegs? Couldn’t you just go from carboy to filter to keg? I want to do this but don’t want to clean more stuff.
Hi Mrjc, good question. The main reason one would use two kegs is due to the pressure levels. While there is equipment which will let you push from a carboy into a keg, I personally have found the 6lbs or so of pressure needed to move your brew through the system will pop the rubber carboy tops. These carboy kits are better suited for transferring from one carboy to another or into bottles. You may be able to use this method, however be careful. I have heard stories of people using this method and their carboys end up cracking or blowing out due to the pressure. Best of luck.
Great! Thanks for responding so quick. I will be trying this out over the weekend. I will take your advice.
Why wouldn't you just filter it straight into one keg!!!?
They could also learn how to use Irish Moss or Whirfloc tablets in their wort which will also clear it without all of this.
@@curtzeek8818 100%
I just let the beer settle in the secondary fermenter until it is clear?
Too much work for me
Hands down the best idea on filtering homebrew. You sir are a genius! You got me inspired...
Seems like slot more work than needed. Why not use pectin enzyme.
Hi Joe, Pectin enzymes will help prevent a haze when you are heating your must and using a fruit. These enzymes do nothing to remove yeast still in suspension. If you plan as I do, to store your mead or beer for a long time, you want that stuff out
My bad.. I’m still learning. I’m going to try a similar system.
where can i buy all these equipments? in india nothing is available grrrrrrr....
As soon as I saw that thrumeter, I stopped the video, went to Amazon, and bought the last one!!
Is that how it’s spelled? I’ve stopped it several times trying to get this same thermometer. Idk where to look. I would think amazon would’ve started selling them again by now?
Cheers we just found your channel and subscribed , we home brew beer make wine and meads grow hops great vid
Very nice video
cheaper to go buy a box of beer from shop than buy all that plus the rest of the things you use. why go to all that trouble for a beer? i buy a kit add a couple of hops and dex. then syphon into 2LT soda bottles leave them for a month then when i want to drink them i get a can of pipe freeze spray. spray the bottom of the bottle then pour the beer out leaving the crap at the bottom. plus a ice cold beer in my jug. i do the same with my barrels and if i take a barrel to a party i spray freeze the bottom. and put the barrel in a cooler bag till i get to the party. no cloudy beer. and no much cash spent. i spent 40 UK pounds on used home brew stuff all i buy now is the kits and hops extra corn sugar not thousand pounds on all that lot. i was lead to think home brew was for saving money?.
Hello. Question dont you sanitize te filter ?
Yes, you sanitize the filter prior to use.
I am trying to find this filter on Amazon. Can you share a link? Or a make and model
Hello nice tutorial for all small brewers out there. Just got a type D barrel and thinking about keging and carbonating, We use wirflock to minimize the hazy and get a clean beer, think we could skip the filter and get the beer to the keg directly after the rack?
You can always skip the filter if you like. If you are kegging in steel, the beer will be fine and clear up over time when stored cold. The primary benefit to filtering prior to kegging is consistency. The thing with wirflock is, this is to reduce the proteins which cause haze in your beer, they do nothing for the yeast... This is where the filtering comes into play. Again, not mandatory, just one more step we can take to improve the beer.
you touched your siphon with your fingers saying to be carefull to sanatation...and put the siphon touched with fingers in your brew
New to brewing. I love hazy ipas, will filtering alter the haze level / flavor profile? As far as getting clear product, couldn't you also add enzymes during fermentation?
How clear did the beer end up?
This is a fantastic tutorial. Thanks so much. Soon to get into kegging! All the best
You need wheat malt, at least 50%, for a hefeweizen
That is why I used 60% wheat and 40% pilsner. By German brewing tradition/law, at least 50% of the grist must be wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is also traditional, although modern brewers typically don’t follow this practice. While malted wheat is traditional it is not always available, and in my honest opinion I find very little flavor difference between the two.
IPAHOMEBREWER Ok, but you repeatedly state torrefied wheat, which is not malted wheat. Hefeweizens use malted wheat.
Nifty little set up. We just rack thru a sock into the keg. Usually, we use a clean sock..,
Sanitize the filter and filter case?
I bought a 20 plates for a 5 gallons ???? Enough ???
Hi Franco, The number of plates should be enough for a 5 gallon batch. It is not so much the volume of the batch but the flow rate over the plates. If it is coming out to hot then just slow your flow.
How many plate 30 ???
This one was a 30 plate chiller
Do you need to sanitize your filter cartridge or canister?
Hi Doug, yes I sanitize the filter prior to using it. I soak it in some starsan for about 5 minutes prior. once it starts filtering toss the first few cups since it will have a lot of sanitizer in it.
Filter it already 2 times and so far I thing it was waste of money to get this filters,didn't work at all
How does filtering effect the final Body and Mouth feel ? Reason behind my question is I like the particulates that give my homebrew that body..
Thank you for the vid, good instruction.
I have seen that triple burner online, how does it hold up for the home brewer? Can it hold all three kegs with liquid? As well as is it long enough in order to hold all three?
Why not filter it directly into your keg instead of what is in essence a bottling keg? Seems like you could save yourself a step
Don't you need the co2 hooked up to the first keg to push it through the filter?
When you filter your beer, are you able to reuse that micron filter or do you use a new one each time? I just purchased a system, which carries a 1 micron filter, but once I was done, the filter wasn't that bad looking, but couldn't clean it very well.
Hi Brannon, you can re-use filters if you want to. If you do this, I would say only if you have another batch on deck for filtering and is one of a similar or stronger flavor profile than your first batch. You can clean the filter using StarSan and then start on the second batch. Any longer than that and the challenge becomes cleaning, storing them, and making sure they are sanitary!! IMHO, I found that the work needed to do this is not worth it. I buy my 1 micron and 5 micron filters in bulk, around 50 a box. This keeps me well stocked for at least two years.
looking good, enjoyed watching this from England enjoying a pint of wainwright`s golden ale.
how are you filtering out the trub from the wort when you are using the plate chiller?
+JOHN welsh Hi John, I whirlpool my wort pretty well so I do not have to worry much about true or hops entering the chiller. Of course this does not prevent everything from entering, so when I am finished chilling I hook the chiller up to my march pump and run the remaining hot water from my liquor tank through it. This washes out any bits that make their way into the chiller. Next i run Star San through it and it is ready to store till the next time. DO NOT wait long to do this or you will have issues as the wort and particles dry up and get stuck inside the chiller. If this happens you will have to run PBW through it to make sure it is clean.
Thanks for a great video! I've only filtered one batch so far and it turned out great. I was just bummed out by the amount of beer I wasn't able to get through the filter in the very end. By the looks of your demonstration there also seems to be about a good pint of beer that "gets stuck" in the filter. I tried different elevations and burping the receiving keg, closing the valve on the filter and so on but couldn't get that last beer to go all the way. Any solution to my problem?
KEEP TEACHING. I'M JUST GETTING READY TO START BEER FERMENTING SOON. GREAT VIDEO GOD BLESS
Great video. I have two questions. Any reason you couldn't collect the chilled wort directly into your carboy rather than using a collection bucket? If the wort is not cool enough could you just poor in back into the boiling pot and run it through again? (i don't have a pump)
+Dayton Dave Thanks for the question, yes you could collect it directly into your carboy. I brew 10 gallons and carry it to my basement where I ferment everything. Plus pouring it over a mesh screen also helps with the aeration of the wort as well. Thanks.
I wish to toss this idea out to you for your views? How about we filter just as you show in this video, but do it right out of the boil pot? In other words, once the wort is cool, move to the first keg, then run though the filter to the carboy. This would mean you no longer have to worry about sucking up the crap at the bottom of the pot. After fermentation in the carboy do everything again as shown in this video to filter again into the keg
+alan molstad Most of what he is filtering out here is the suspended yeast. You pitch the yeast in the carboy. So you are straining the yeast out after fermentation.
+alan molstad Hi Alan, you could filter prior to fermenting if you wanted to, however your risk for infection goes up and if you whirlpool well or add irish moss, you shouldn't have any issues pouring into your carboy.
Hi Mate where did you get that through meter thanks very much good video
+Brad Prior I purchased it online through Northernbrewer.com.
thanks for this video showing me how to do this. I did everything as you show, and then at the end I learned that if I turn the filter upside down it will drain he last of the beer out of the filter too.
Thanks the info. I was just about to go buy copper now I'll go plate chiller
Great informative vid. Especially the part about purging the actual filter housing. Guess I just never thought of it. Never had a problem but as we all know when it comes to brewing you can never be to careful. We actually use a sealed conical fermenter that we are able to pressurize so it eliminates having to transfer twice. Works really well. Thx for the vid.
What's the recipe?
make sure your receiving kegs pressure valve or top is open.
Why?
I bought the same filter system you have. After I hooked everything up to transfer from the first keg to the second the beer would not transfer to the second keg. I doubled checked and the lines were coming from the proper ports, made sure the ball valves were properly seated. The beer flowed from the first keg through the filter up the out line but everything stopped when it got to the out valve of the second keg. I also increased the pressure on my tank almost to 20psi. Anybody have any ideas? I used a 5 micron filter on a pale ale
I've tried the counter flow and plate chiller. I'm sold on immersion. I have a garbage can full of ice'd water, with a sump pump at the bottom pumping the ice'd water through the immersion chiller. best time was 7 min. down to 60 degrees. Only one cheap pump (40$) not 100 and some for the march pump. Don't have to worry about sanitation in the lines and in the pump, blocked plate chiller, wort dripping everywhere from disconnection the hoses. Chill rinse clean done. Pumps quick disconnects are fun look cool and fancy but I feel are impractical. I'd battle time and simplicity immersion against and other chiller. Nice vid though guy :)
I think you are correct. Plate chiller seems like a bit more steps in cleaning etc. Your way is great. Im gonna try that on my next brew day. I do ice baths which are great but adding the pump to the bottom with the immertion wort chiller will help speed up the process for sure. Thanks for the input.
This would probably work well for me. I'm on a well with 55 degree water in the dead of summer.