Bouncer - Natural Carbonation

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HeavensBrew

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Anyone have any experience of using the Bouncer and if it is okay with natural carbonation?

I used a Bouncer filter for the first time on my last batch of beer and It did a great job for the filtering. However, it came out undercarbonated. I used the interim mesh (not the standard).

I only used 80g of dextrose on 23l of a Boston lager, so it might be down to sugars. Still, cheaper and faster to ask than experiment again with my next batch.
 

peebee

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Anyone have any experience of using the Bouncer and if it is okay with natural carbonation?

I used a Bouncer filter for the first time on my last batch of beer and It did a great job for the filtering. However, it came out undercarbonated. I used the interim mesh (not the standard).

I only used 80g of dextrose on 23l of a Boston lager, so it might be down to sugars. Still, cheaper and faster to ask than experiment again with my next batch.
I "only" prime with 12g of sugar (sucrose). 80g of dextrose isn't an "only". You should know about it!

If the filter is designed to remove microbial stuff (2µm usually quoted) it could have stripped out the yeast for further secondary fermentation and would probably cause existing dissolved CO2 to "break out". All references I've seen suggest you do not filter carbonated beer (although they also suggest it will create loads of foam).
 

xozzx

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The bouncer has a 915 micron filter as standard and 304 micron (blue filter), absolutely no way it is filtering out any of the yeast.
 

xozzx

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I use the red (915 micron) when transferring from Grainfather to FV and use the blue (304 micron) when transferring from FV to keg. The filter only removes larger particles, it doesnt clear the beer like most filters, I bought one after I had a couple of beer out posts block on my kegs.
 

HeavensBrew

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I "only" prime with 12g of sugar (sucrose). 80g of dextrose isn't an "only". You should know about it!
I don't understand this bit so please could you enlighten me? My recipes have normally stated how many grams of 'priming sugar' and they then supply dextrose for that.
 

HeavensBrew

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80g of dextrose for 23 litres gives less than 1.7 vols of carbonation, which is half what I'd use for a lager.

Thanks for the feedback. This was a part grain kit from Dark Rock that stated 100g and I used 80g (Stupid). I currently have another of their kits (Bosses Boss) which also states 100g and the previous kit (Proper Job) was 100g. That one was perfect, but had way too much sediment in it. Hence, I decided to try a filter.

I think I will stick with the standard filer this time and 110g on the sugars. It's summer and I don't want to wait even longer than necessary.
 

HeavensBrew

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I use the red (915 micron) when transferring from Grainfather to FV and use the blue (304 micron) when transferring from FV to keg. The filter only removes larger particles, it doesnt clear the beer like most filters, I bought one after I had a couple of beer out posts block on my kegs.
Thanks. Do you carbonate in the keg or force carbonate? Depending on your answer, how much dextrose )or other) do you use on a 20-23L batch for an IPA?
 

peebee

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I don't understand this bit so please could you enlighten me? My recipes have normally stated how many grams of 'priming sugar' and they then supply dextrose for that.
Dextrose is glucose, a naturally occurring highly fermentable form of glucose (the other form being "laevulose", otherwise known as "fructose"). Plain sugar (sucrose) is the two joined together. 80g of these fermented will result in quite enough CO2 for you to be in no doubt it was there (lots of fizz). Hence I thought "only" was a bit of an understatement.
 

xozzx

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Thanks. Do you carbonate in the keg or force carbonate? Depending on your answer, how much dextrose )or other) do you use on a 20-23L batch for an IPA?
I force carbonate. When I used to bottle I would add 100-120g cane sugar to 20L batches to prime.
 

xozzx

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Just to add to this - taken from beersmith:
"Around 1 micron is the sweet spot for filter size – smaller than 0.5 microns and you risk filtering out some flavor, while larger ones (5 micron and up) may leave yeast in the beer. To filter out bacteria which some commercial brewers do for shelf stability, you need to go to 0.3 microns or below. "

I bought the bouncer simply to remove debris from the beer (mostly hops as I just throw them straight into the fermentor). There is zero risk with any of the bouncer filters removing yeast.
 

HeavensBrew

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Just to add to this - taken from beersmith:
"Around 1 micron is the sweet spot for filter size – smaller than 0.5 microns and you risk filtering out some flavor, while larger ones (5 micron and up) may leave yeast in the beer. To filter out bacteria which some commercial brewers do for shelf stability, you need to go to 0.3 microns or below. "

I bought the bouncer simply to remove debris from the beer (mostly hops as I just throw them straight into the fermentor). There is zero risk with any of the bouncer filters removing yeast.
Thanks. I have dry hopped straight into the fermenter on the current brew and will see how much the largest size takes out first
 

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I’ve got a couple and have occasionally used them, usually in series so it filters the large bits before and the small bits second.

I’ve used it from the kettle to the fermenter and it was clogging with hop matter all the time.

I used it once from a bucket to bottle but I’m pretty sure it oxidised my beet pretty badly.

Used it in close transfer from fermzilla to corny after purging with co2 and it was ok. But it did foam a lot on the way into the keg.
 

xozzx

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I’ve used it from the kettle to the fermenter and it was clogging with hop matter all the time.
I found this with the fine filter, with the coarser filter I normally have to change it once during the transfer from grainfather to FV.

I used it once from a bucket to bottle but I’m pretty sure it oxidised my beet pretty badly.
I do closed transfer to corny keg. I flush the whole thing with CO2 before transferring as it does bubble for the first few litres until all the air/gas is pushed out.

Anyone know what sort of pressure it can hold? Im planning my first pressure ferment in a corny keg and would like to have the filter inline when I transfer the beer into another corny for serving. I suspect a couple of psi max tho.
 

Brewnaldo

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Regarding the bouncer filter, how do folks rate it in general. I have no interest in getting to the point of stripping out yeast levels of filtration, and find that racking, fining etc does a decent enough job, but I would prefer to avoid suspended protein break material and hops getting in. Will the bouncer strip these out effectively? Not talking loads since as I say, I usually siphon to and fine in a bottling bucket and will siphon to keg but I would like to make sure no debris at all in the keg.
 
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