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I think I tried to get a clear sample from the dregs of a bottling session this way once. The yeast went right through the filters.


Oxidation, big time. Imagine flavors of cardboard mixed with a decadent undertone of down-pouring rain. If you do it, do it when you pour the beer to consume it, not to package it. The off-flavors take weeks to develop, and if you're pouring it to consume it, I doubt you'll be taking weeks to drink it.

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