Filtering yeast from beer, completely?

[Norselord]

I want to use a filter to remove all yeast from beer before it gets into the final keg. I don't want to turn this into a discussion about whether or not it is a good idea, or let it get sidetracked onto any other topic aside from the best methods to filter yeast completely prior to consumption.

Since someone will eventually ask: I may possibly have gout. There is some evidence that suggests that purine is one of the major contributors to gout. Brewer's yeast is composed of 30% purine. Beer is listed as a food that may potentially cause gout flare-ups due to yeast content.
Yes, there are other reasons that beer can cause flare-ups; such as dehydration from alcohol, etc.
Yes, there are foods that are higher in purines (red meat, oily fish, etc.), and that limiting them may reduce odds of gout flare-ups.

For the sake of this thread, i only want to discuss the best methods for completely filtering yeast out of beer.

Any recommendations for equipment and procedures?

 

[day_trippr]

There are pleated canister filters available that can be adapted to home brew plumbing and that can be CO2 or liquid purged before running any beer.
A 1 micron filter should grab all or nearly all yeast cells; you could go as tight as .5 micron at the risk of stripping some desirable character from the beer.
Best to start with a properly cold-crashed vessel; otherwise a two-stage filter setup with a 5 micron filter at the front might prevent the final filter from loading up prematurely...

Cheers!

 

[Norselord]

I was going to do this:
Cold crash with gelatin.
Fill 1st keg.
Have a 5micron filter followed by a 1 or 0.5 micron filter.
Push everything with 5psi CO2.

Alas my recently discovered fondness for hefeweizen and Berliners will have to yield to lagers, Ales from the British isles and APA/IPAs

 

[sethhelstrip]

Interested to know how you got on with this. I've been suffering from gout since a recent motorcycle accident in which I injured my ankle.

Currently I cold crash, then gelatin at transfer to keg - and have crystal clear beer. Wondering whether the filtering made any difference?

 

[Smellyglove]

I was going to do this:
Cold crash with gelatin.
Fill 1st keg.
Have a 5micron filter followed by a 1 or 0.5 micron filter.
Push everything with 5psi CO2.

Alas my recently discovered fondness for hefeweizen and Berliners will have to yield to lagers, Ales from the British isles and APA/IPAs

Seems like a good procedure. If the beer is pretty clear before you hit the filter, you can get away with just the 0.5 micron filter. And you can still do Kriztallweizen