I am wondering what information there is on doing a double filtration of my homebrew. I have to perform a secondary and thought I could filter at 5 microns. Then when the secondary was done, I could filter at 1 micron to filter out the yeast. Is that a reasonable way to filter homebrew for kegging? I’d like to know if there are better ways to filter as well.
The first question that really should be answered is why do brewers filter beer? Some brewers filter beer to make it clear and pretty, some filter beer so that they don’t have
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