Your answer is no, I don't think you can filter out yeast with a coffee filter.
The best you can hope to do is make sure they are done doing there thing before you bottle your beer. That is why I said that the beer with no sediment sat in primary for 3 weeks.
I imagine there are plenty of healthy yeast left in the secondary with no sediment. You just cannot see them. So, in my thinking, when I bottle that beer after adding some sugar for carbonation I will get some sediment from the priming sugar but not as much, because I gave the yeast plenty of time to clean up there mess before bottling.
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DSM
SMaSH
Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone
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