Beer Filtering Trouble

[Aljossa]

Hi all,

Despite filtering, my beer it's still hazy. Here is what am doing:

I'm brewing Kolsch in Speidel-Braumeister 50 liters. After transferring to conical fermentor adding Safale S-33 yeast, leaving for 3-4 days, until FG is constant, then transfer either to 30 liters Euro keg or another conical fermentor inside my cold chamber, where it is kept at temps between 3-5 Celsius (37-41 Fahrenheit) for 3-4 weeks.

Then taking that keg (beer) at that temp and push it through 10" filter to another (also refrigerated) keg. I've started with 10 micron filter, no results, changed to 5 microns, nothing. Changed to 3 microns, nothing. Changed to 1 micron and again, no result. Beer seems almost absolutely the same as before filtration.

I'm not using irish moss, gelatin or anything similar, since I don't want to add anything in my beer besides water, yeast, hops and malt.

So, what am doing wrong!?

Any thoughts appreciated!

TNX!

[BDawg]

Chill it down to 1 Celsius (33F) before filtering.
This has 2 effects- more yeast will drop out of suspension and the proteins that cause chill haze will
form sort of like the way ice sometimes gets slushy before it freezes. At that point, the filter will be able to catch the haze-causing proteins.

Also, consider doing a short 15 minute protein rest at 50C (121F) to help reduce long chain proteins. This will also improve head retention.

HTH-

[JoeBeer100]

Why would you transfer from one conical to another in 3-4 days? Let the yeast do its thing and finish out. When I do a Kolsch it's usually for 3-4 weeks in the primary. Of course, this is with Kolsch-type yeast, which tends to stay in suspension for a long time. I don't know about the floculatability of the S-33 yeast.

[BDawg]

Yes, 3-4 days is too fast. One of the things about low-floc yeasts is they remain in suspension and continue to chomp on byproducts long after initial signs of fermentation have stopped.

Additionally, the beauty of a conical is that you can simply dump the yeast out of the bottom without disturbing the beer on top, then continue to condition.

[Aljossa]

Why would you transfer from one conical to another in 3-4 days? Let the yeast do its thing and finish out. When I do a Kolsch it's usually for 3-4 weeks in the primary. Of course, this is with Kolsch-type yeast, which tends to stay in suspension for a long time. I don't know about the floculatability of the S-33 yeast.

Actually, that's question I was asked by so many people. Apparently, recipe was wrong there, saying that primary fermentation is to last for 3-4 days and then for 3-4 weeks at cold crush temps. I'm changing that in batch I did 2 days ago. I'll leave beer to ferment for 2 weeks now, before cold crushing it and leave it there for another two weeks. Regarding S-33, that was also within recipe. What yeast are you using for Kolsch?

[brewinhard]

S-33 is definitely not a kolsch yeast. I prefer to use WY 2565. It is very clean when fermented at 58-60F and cleans up well after itself. To me it lends an interesting almost white wine aroma in the finished beer. I always have to hit it with gelatin to clear it up in the keg.

[JoeBeer100]

What yeast are you using for Kolsch?

I have only used Wyeast 2565 so far. It gives me a nice tangy flavor. My method is to use 4 smack packs and a 3 liter starter. It may be overkill, but I ferment right at 60° F. The high pitch rate is good for low temps. My LHBS will switch out the yeast with their kits and charge the appropriate price difference because most of their kits come with either US-05 or S-04, even Kolsch and Lagers. That's just to keep it simple with the masses, I suppose. Hopefully your store will allow you to do the same.

I seriously hate the instructions that come with homebrew kits. Between the number of days of fermentation and the idea of transferring to a secondary, they are pretty worthless, and wrong advice. Fermentation will take its own course, and will vary by yeast. And Kolsch yeast seems to be one of the least floculant. It's good to give it plenty of time.

Is your 2nd batch also a Kolsch with S-33, or did you try a new one? Good luck, you'll figure it out after 50 or so batches!

[Aljossa]

What yeast are you using for Kolsch?

I have only used Wyeast 2565 so far. It gives me a nice tangy flavor. My method is to use 4 smack packs and a 3 liter starter. It may be overkill, but I ferment right at 60° F. The high pitch rate is good for low temps. My LHBS will switch out the yeast with their kits and charge the appropriate price difference because most of their kits come with either US-05 or S-04, even Kolsch and Lagers. That's just to keep it simple with the masses, I suppose. Hopefully your store will allow you to do the same.

I seriously hate the instructions that come with homebrew kits. Between the number of days of fermentation and the idea of transferring to a secondary, they are pretty worthless, and wrong advice. Fermentation will take its own course, and will vary by yeast. And Kolsch yeast seems to be one of the least floculant. It's good to give it plenty of time.

Is your 2nd batch also a Kolsch with S-33, or did you try a new one? Good luck, you'll figure it out after 50 or so batches!

I actually used the same one. I have access to US-05 yeast, which is also recommended in some forums for Kolsch, since in Europe (where I'm access to Kolsch yeasts is very limited (read restricted).