I have brewed and bottled two batches of beer now ( I just bottled the second) The first was an amber ale and was pretty good, had a fair amount of yeast on the bottom of the bottles. (and I called it neck beer-d) (oh I make myself laugh sometimes) The second one is a very hoppy pale ale (we put a bit of extra hops in it) It is very bitter and hoppy, I like it. (Called Hopocalypse now) I digress . . . anyway my question is: would it be bad to filter the yeast out of the brew after the fermentation and before the bottling perhaps make the transfer to the carboi into the bucket (as is done before bottling anyway) add the corn sugar and then maybe pour it into another bucket and filter it through a cheese cloth or something, or would that mess up the carbonation process?