Centrifuge filter - anyone made one

[robint]

We all know the problem of trying to clarify wort to get towards a reasonable presentable brew and Im not trying to go against natural cloudiness like Weiss Biers, but there are types of brews where its very time consuming to get down most of the natural sediment and trying to use filter papers is fiddly and time consuming. I have seen how laboratory centrifuges work with little phials rotate at 4,000 rpm so thats not practical.
I have seen https://pro-xtractchefcentrifuge.com, which is the secret USP of the Fat Duck and Bloomingmouth pseudo molecular gastronomer used for a while, but these machines are ca £10k, so I thought that DIY ingenuity of homebrewers might have adapted an old school spin drier with a suitable plastic vessel inside so that you just whirl the fluid around so the solids are thrown against the wall - just a thought

Any ideas?

 

[MashBag]

Interesting. You could potentially also use it to separate the alcohol and produce LA / NO alcohol beer.

 

[RoomWithABrew]

Use kettle finings, use clarity ferm in the fermenter.
At the end of ferment chill, add auxillary finings wait one day and then use SuperF finings one day later you have bright beer.
If you've spunded to target vols as ferment finishes you are transferring bright carbonated ready to drink beer to the keg.
Not sure as a home brewer I need any quicker than that.
Also choose your yeast wisely, kveik can save you ferment time, but also floccs really fast.
Nothing seems to drop brighter than Philly sour yeast.
But a micro centrifuge or mashpress for homebrew would be a gadget to try.

 

[RoomWithABrew]

Interesting. You could potentially also use it to separate the alcohol and produce LA / NO alcohol beer.

I don't think a centrifuge would work for this, Reverse osmosis, vacuum( low pressure ) evaporation or technique works.

 

[jof]

Yeast type is very important.
I did a standard pale ale and used a wheat beer yeast & it's still cloudy after a couple of months.

 

[RichardM]

Most of my beers clear with cold crashing and time. There is no need for anything else

 

[RoomWithABrew]

Most of my beers clear with cold crashing and time. There is no need for anything else

Even my wheat beers manage this in the keg as well.

 

[MashBag]

I don't think a centrifuge would work for this, Reverse osmosis, vacuum( low pressure ) evaporation or technique works.

I thought they were also using spinning cone centrifuge to keep more of the wine polyphenolic quality (oooo get me ) than either vac dist or RO.

 

[MashBag]

Yeast type is very important.
I did a standard pale ale and used a wheat beer yeast & it's still cloudy after a couple of months.

Yup. Nottingham, fermented in the kettle, clear on day 7 for bottling.

 

[RoomWithABrew]

I thought they were also using spinning cone centrifuge to keep more of the wine polyphenolic quality (oooo get me ) than either vac dist or RO.

They may well be but they aren't centrifuging to get the alcohol out.

 

[MashBag]

Wow this has been interesting research.

It seems a spinning cone centrifuge is used in a low temp distilling column, under vaccuum to leverage centrifugal force to remove alcohol from food & wine.

I bet they are not a fiver on ebay and we can plug it in to an inkbird

Centrifuge separation came up at college, in the mean time it looks the science has moved on. The American industry seems to prefer it for "dealcoholization"