I personally think that dissolved C02 is dissolved C02 and so I just push it into the beer later because that makes my life easier.
TB thats right, I think so too, CO2 is CO2, nothing else, but to carbonate a liquid that has no CO2 from begin, takes a certain time to diffuse the CO2 homogeneously within the whole beer, unless you are shakin zhe keg like crazy
Thats the point where I gotta say, naturally carbonated beers make
my life easier
Anyway, in my system I havent beer without CO2, to no time, so I dont need force carbonation.
Zwickel - I can see that you wouldn't be able to filter through a 0.02micron or through the cascade via gravity - it does work with a single 1.0 micron filter though, if your beer isn't completely sludgy anyway. I normally gravity filter directly from the fermenter into the keg Pumpy style.
yeah TB, thats right too and I have to admit, its not necessary ro search for a filter with a pore size of 0.2, I just got it by chance and now Im using it.
But other hand, my tests with 1 micron filters were not completely satisfying for me, there was still a little cloudiness in the beers.
Is there any particular reason you went with the pump rather than pushing via C02 pressure?
for me its easier just to leave the keg standig where it is (mostly in the converted freezer), connect the two kegs eachother and switch on the pump. After 5 to 10 min. the beer is transferred, thats easy, isnt it?
If I would press the beer through the filter with CO2, then the beer carbs up and releases the overplus of CO2 in the receiving keg (due to the delta P), a lot of foam would be the result.
Anyway, youd waste a lot of the expensive CO2 gas either.
I think I have to explain a little bit my system, so it will be easier to understand why Im doing things like I do:
More than 90% of my beers are Pilseners and Im using the same yeast for all of my Pilsener/Lagers.
So I know by experience when the time has come for racking the beer into kegs. To that time it will be the 5the day of fermentation, SG will be around 1010 to 1012 that time.
Im going to rack the beer into kegs and leave it at fermentation temp (8C) for another 3 days in the closed kegs, then put it in the cold (0C).
Whilst that 3 days the beer narurally carbs up to around 100KPa. Later in the serving fridge the beer will hold around 80KPa, just right to drink.
We have a rule of thumb that says: rack the beer just 4 points over the FG, that means, if your beer usually reaches FG 1008, then you have to rack it at 1012.
The final 4 points are just enough for an ideal natural carbonation.
So after a certain time I can decide wether to filter the beer or to leave it like it is.
Cheers :icon_cheers: