After three to four weeks, the unfiltered beer, or "ruh," is pumped from the fermenter through a diatomaceous earth (d.e.) filter, which removes the residual yeast. Filtering is a complex process. Every step depends on the steps before and after. Preparing the beer filter, using various grades of d.e. from coarse to fine, is crucial. A tight filter, created by using especially fine d.e., is important to make sure that the finished product is consistent in clarity and taste over time. It takes just as long as the process of actually filtering the beer, if not longer.
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