OnTap Magazine

TAKING THINGS TOO SERIOUSLY 3 FILTERING YOUR BEER 2 is produced during fermentation. And part of this process results in yeast self- destructing (known as autolysis) due to the changing conditions in the fermenter (i.e. alcohol increases, nutrients are consumed, etc.). While these are normal processes, they can create off-flavours in beer, and when you’re dealing with a couple of hundred litres of yeast, that can be quite significant. However, given the small volumes homebrewers brew, yeast autolysis is far less of a problem. Even in relatively large batches (e.g. 30-50 litres), the percentage of yeast reproduced versus volume of beer is small. As a result, there is no need to transfer the beer off the yeast “cake” at the bottom of the fermenter. The potential risks of contamination and oxidation that secondary transfer represents negate any benefits you may gain fromdoing it. In recent times, even big names in homebrewing like John Palmer have advocated against secondary transfer. Pro brewers tend to filter their beer to achieve clarity in a short span of time using diaphanous earth or micron filters. This is due to commercial considerations: they simply don’t want to spend too much time turning beer around for sale, and so filtering is a good, sensible option. Filtering also helps to stabilise the beer and can lead to a longer shelf life. But homebrewers need not worry about that, because they have more time on their hands. This is not to say that you shouldn’t aim for good, clear beer (if the style calls for it, of course). But it does mean that you can rely more on good brewing practices to create crystal clear beer than filtering (or over-fining). In my experience, homebrewers can produce super-clear beer by focusing on: • Creating a full, rolling boil to break up haze-forming proteins. • Rapid wort chilling. • Cold conditioning your fermented beer for a few days at fridge temperatures (4-5°C) at the end of fermentation and prior to bottling or kegging. By using the above processes, homebrewers don’t have to use loads of finings (e.g. isinglass or Irish moss) and can probably get away with using only one type. Probrewers are in a commercial enterprise and like any business or profession, things can get a bit serious and anxiety levels can spike. But homebrewing is a hobby. When you brew beer at home, it’s for your own enjoyment (and the lucky friends and loved ones with whom you share your beer). There are no limits to what you can try and consequences for messing things up are benign. At most, you’ll lose some money spent on ingredients. But really, it’s just a whole bunch of fun. So, be wary of taking things too seriously. As a homebrewer, you have fantastic benefits your pro brewer counterparts don’t share: you never have to brew the same beer twice if you don’t want to, you can use expensive ingredients that would make little commercial sense if large volumes were brewed, and of course, your livelihood doesn’t depend on brewing consistently good beer. Never lose that perspective: brewing beer is a fantastic, highly rewarding hobby. Providing you relax and don’t take things too seriously. HOMEBRU 13 Michigan Street, Airport Industria, Cape Town 7490, South Africa T: +27 21 385 0483 | F: +27 86 719 2632 | E: info@dematechsa.com www.dematechsa.com • 60 liters Micro-Brewery • Detachable grain basket (1) • Glass cover with stainless steel handle (2) • 304ss over flow pipe + removable 304ss curve pipe. (3) • Stainless steel body (4) • Step mashing program PCB, LCD screen with memory function. (5) • Industrial magnetic drive pump (6) • 304ss water tank+ 304ss basket • Double 304ss steel false bottom • 304ss false bottom connect pipe • 304ss basket handle • 220V-240V/50hz/3000W DEMATECH IS A TURN-KEY SOLUTION PROVIDER TO THE CRAFT BEER AND SOFT DRINK INDUSTRY OFFERING EVERYTHING FROM BREWING EQUIPMENT TO BOTTLING LINES AND PROCUREMENT SERVICES 48CM 1. 6. 2. 3. 4. 5. R13,900 excl VAT