What is the filtration process in beer making?

The beer production process involves various stages of filtration, including the filtration of incoming water, boiler feed water, centrifuge seal water, trap, sterilization, compressed air/vent/gas, and steam. Filtration is the method of separating solids from liquids by passing them through a porous medium. The efficiency of filtration is determined by the size of particles and the porosity of the filter medium. Suspended materials larger than the pore opening will be retained on or in the filter medium. Filtration is a common practice in brewing, with most beers being filtered to some degree. The range of particle size removal varies greatly, from molecular levels to whole hop removal after boiling. There are two main types of filtration: depth and surface. Depth filtration uses a complex network of channels in the filter media to trap particles, while surface filtration uses a thin film material with smaller pores to retain particles on the surface. The choice of filter media, such as diatomaceous earth (DE) or Perlite, is crucial for achieving liquid clarity. Lautering and hop backs also utilize filter aids to trap particles and clarify the liquid.

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