Is there a way to filter out yeast pie?

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Oct 4, 2023
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Is there a way to filter out yeast pie? For example some kind of special filter or something?

Yeast will plug up most any filter that depends on gravity or low to moderate pressure. That's why for beer, most of us use a fermenter and then rack the cleaner beer off the yeast cake and trub on the bottom. Pie isn't in our vocabulary AFAIK.

When we bottle our beer, there'll be a little sediment that goes to the bottom of the bottles. So many of us just learn to do one pour into a glass of the clean beer on top and leave that last few dregs that the sediment got stirred up into. Some like those last few dregs of yeast and sediment.

You might find a forum somewhere for what ever it is you are making and maybe there'll be more that have better answers for whatever that is. Maybe even down in the Wine, Mead, Cider & Sake down below the section you are in now which is Home Brewing Beer.
Time will settle yeast out of your solution, then you pour the clear beer/wine off into the aging bottles. But you should store your cold crashing bottle upright.
If you store it on its side, each time 6th pick up the bottle the yeast gets re-mixed up
What are you making? How long have you been brewing? What is your set up/method?
Yeast cells are 5um wide (0.000005 meters). That is actually large compared to many other microbes like bacteria. They are not hard to filter, but because there are so many, they clog filters quickly.

The best way to minimize the amount of yeast in your beer is to chill the fermentor, and then add gelatin (or other finings). Gelatin will speed up the clearing process. If you can get the fermentor to 0C for a few days, the yeast will fall to the bottom and form a hard "cake" there. When the yeast has all fallen to the bottom, you can bottle or transfer to keg. Just be careful not to agitate the yeast back into suspension. At this point, there is still yeast in suspension (though, invisible to the eye), so if you're bottling no worries, there is still enough yeast to carbonate the beer.

There are filters made for beer and wine are called plate filters. I have one of these. You need to use CO2 to force the beer through the filter. For those who keg their beer, this process is fairly simple. If you're bottling your beer, not so simple! Even if you have a plate filter, you still need to go through the above process or the filter will clog very quickly.
Like Passedpawn basically said, nearly impossible. Guessing you ferment in buckets or carboys? Make fridge space and when fermentation is done put whatever you use for fermentation in the fridge for a few days. Most of that yeast will drop and you'll be able to bottle a less yeasty beer. Just be careful not to suck it up the racking cane.

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