Beer Forum

Okay. I'm really into brewing. Actually obsessed, but I'm very new to it.
What's the deal with CO2 filtering to a keg? I'm assuming it keeps the beer clean and not so yeast at the bottom as bottling...What else are the reasons for CO2 filtering? and this might be a retarded question but can I CO2 filter into bottles of is it just for kegs?
-DMP

If you filter into bottles, you won't have enough yeast to ensure carbonation.

I'm not sure what you mean by Co2 filtering. Co2 doesn't do any filtering. I think you are referring to just filtering but pushing the beer through the filter using Co2? There are plenty of homebrewers who will spend hours debating the benefits and drawbacks of filtering. Personally, I don't filter and have never seen a reason to. Most of my beers are crystal clear too. Just give your yeast enough time to clean up after themselves and you'll be fine.

Yup, I have a plate filter sitting at home I never use. Time clears up all my beers to be crystal clear.

The C02 filtering, as you phrase it, is done by pushing the beer from one keg to another with a filter between them. It is normaly just refered to as filtering.

So the Co2 is just used to push the beer threw the filter, not added to the beer? For some reason I had this idea in my mind that the Co2 was added to the bottling to a) reduce leaving a yeast residue AND b) to create a cleaner, or quick fix to adding carbonation (or fizz) to the drink. This isn't so?

Typically, Co2 is used just for carbonation. One of the benefits of this is that you don't get the yeast residue from bottle conditioning. There are people who will debate which is preferred - forced carbonation, or bottle conditioning. I think it depends on the style of beer.

Now, filtering is done to further reduce any haze and 'brighten up' a beer so that it is clear and not slightly cloudy. Personally, I'd prefer a great tasting cloudy beer over a good tasting clear beer. It really is about presentation, not any flavor contribution. Again, some brewers will claim that filtering changes the taste of a beer, and others say it doesn't... still up for debate.

Okay, So it looks like eventually I am going to want to do the Co2, because I'm really not into drinking the yeast at the bottom of the beer...on accident....Anyways, when I am ready to start CO2ing the hell out of my beers, how do I go about doing it? Do I need to keg the fermentation? Can I just put the batch threw a filter and bottle it? Do I let the wort ferment longer in the 5 gallon jug since it won't be fermenting at bottling...???

you guys are all awesome!

Very careful handling of the carboy prior to and during racking is really doing a lot to make my beer much clearer that the first 3 or so batches.

Recently I have been taking it out of the ferment chamber and let is rest on a countertop (around 70F ambient) for a couple of days prior to racking to the keg. I am not so worried about getting the last drop out and don't move the glass at all during racking and this really helps with clarity. Letting that keg rest for a week as it carbonates and cools down also seems to drop other crap out and comes out with the first pint that you can toss out or drink.

There are other techniques that involve rousing the fermenter that filtering works well with that I'm also considering playing around with.

Reading through the info on this website, or buying the book itself really helped me:

http://www.howtobrew.com/

Since I'm too lazy to wash bottles, I prefer to keg. I will have to learn it some day though if I ever enter competitions, so here is a quick fast forward to that chapter:

http://www.howtobrew.com/section1/chapter11.html