Will Filtering your beer help with Astringency?

I just tasted my "Pumpkin Harvest" off of fermentation and noticed that it has a bit of astringency. I have never had that show up in one of my beers before. Sanitation was there and i use whirlfloc so most of the sediment has dropped out. I also have been noticing that when you filter a beer (with something in the 1-5 micron range) it seems to give the beer an "aged" taste. As if it were aged for 5-6 weeks already. That being said, i was building a filtration system that would filter beer off of conical or fermenter into my keg for storage/lagering/kegerator.

In short, will Filtering your beer help with off flavors and improve mouthfeel?
Particularly Astringency?

I don't think you can filter out an astringent quality. You may be able to age it out a bit but you may be stuck with it!

If it was a grain/sparge issue it may not lessen however if you put in a little too much spice (which can give astringent qualities) it may lessen with age!

Just my 2 pennies worth of worthlessness!

One may use Gelatin or Isinglass to fine one's beer for astringency.

Polyclar works.

Im not really looking to get rid of the astringency per say. But im more focused on what the filtering will do.

I found this link on the BN. Where Krotchrott made one that worked out well. Clarity was a huge step up.

http://www.thebrewingnetwork.com/Beer-Gadgets/Krotchrott-s-Filter-Project

Isinglass is a processing aid used in wine to remove colloidal haze, improve filterability, accelerate the settlement of yeast cells and reduce astringency without affecting the natural flavor of the wine. If you want to know more you can check this website: https://www.chemozyme.com/