I hope someone can set me straight. I have 1.5BB fermenters and want to filter straight to the kegs. I am producing pale ales but my yeast choice - Windsor - remains heavily in suspension even after 1-2 months of aging at room temperature ( and fining for 48 hours at 2C. I tried using a single 0.5 micron 20" cartridge filter but it clogged after 10 gallons. These are not cheap so I need advice on a better system (and better fining procedure as well). Any advice?
John
John
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