additives before or after filtration

When I brew beer, I add everything during the boil.
The only exception would be fining/clarification after fermentation before kegging, but I use Whirlflock during the last 15 minutes of the boil.
For mouthfeel, I have used maltodextrin, which is also added at the last 15 mins of the boil.
Never heard of using glycerin, yuck.
I'm no professional Brewer by a long shot, but I do have 6 taps on my keezer, so I do some brewing. And drinking.
I imagine it's not too far off from the pros.
Fruits and honey are usually added to the secondary fermenter to retain all of the aromas.
Spices/peels are added towards the last 5-10 mins of the boil as to get the most flavor and aroma without being overpowering.
It really depends on the beer.

 

In commercial breweries, the beer usually goes from the fermenter through the plate filter & into kegs straight away.

 

@perfection your various posts are asking lots of technical questions about commercial brewing. There are some commercial brewers who participate on BA but they are busy people and maybe they have time to participate in threads and maybe not.

There is a forum specifically for commercial brewing on the ProBrewer website. Have you tried posting your numerous queries there?

And keep in mind that Brewery A may implement a process one way while Brewery B may choose an alternative method.

Cheers!

 

When Yards brewed an unfiltered peach IPA the filter was forgotten to be bypassed. It went through the filter and broke it. Took 3 days to fix. The additives u are naming are not used. Anyways the way the brew house is set up if a beer gets filtered the next immediate step is UV pasteurization and into the tanks. Yes. Before the tank itll go through a quickie The beer does go from the fermenter through a secondary filter on the way to the bottling and canning line. There's no way to add anything at this point. It's getting packed.

 

Generally, if it goes through a plate filter, it would do that before fermentation. In fermentation, you would just let stuff drop out.

 

That is incorrect as the filter is used to filter out suspended yeast. It goes from the Brite tank, to the filter to co2 injection to the desired serving vessels. There are diagrams online.

 

Most, if not all, of the breweries around me just let the beer drop clear,and do cone dump before packaging/kegging. A filter is a rare piece of equipment. Shrug.