On Wed, May 04, 2005 at 02:55:23PM +0200, Heikki Levanto wrote: > On Wed, May 04, 2005 at 06:39:24AM -0500, Thomas Eibner wrote: > > > > On Wed, May 04, 2005 at 11:30:56AM +0200, Brian M. S?rensen wrote: > > > det er filteret der er hele hemmeligheden, det stripper ølen for smag > > > > Oeh, nej! Filtrering spiller en rolle, men det fjerner altsaa ikke > > smag i den grad som du tror. Jeg bruger et pladefilter til de > > konkurrence oel der skal vaere krystal-klare og det fjerner gaerrester > > og protein haze. Selv ved .5 mikron har jeg ikke oplevet at der har > > vaeret nogen smagbar forskel. > > I suspect that removing the last remaining yeasts may not make so much > of a difference here and now. But that it will radically change the way > a beer ages and develops, as those yeasts would still be doing things, > even if slowly.
I agree that it has to change the way a beer develops, but I'm not going to filter a barleywine just because I can. We're talking lagers that should be crystal clear (and clean) when presented. > Those times I have managed to taste the same (commercial) beer filtered > and unfiltered, there has been a small difference. The filtered version has probably been more clean as Brian points out. Yes, cleaner is better (when you're into competitions). Thomas
