Having never filtered I have a question.
Filtering will collect suspended sediment and yeast.
The process of lagering is to drop out the sediment and yeast.
Does lagering produce other benefits further to what I've postulated?
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Don't confuse lagering with crash cooling to drop the yeast out.
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Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
Lagering or Filtering
Linear Mode
