Filtering beer - urgent advice needed please!

[agentgonzo]

Due to a total cock-up on the calendar plans, I made beer for this halloween far too late. This has now been exacerbated by the fact that I got the date for the party wrong and it's tomorrow, rather than next week. As such, the batch of beer that I was planning for the party has only been in the cask for a week (two weeks was pushing it anyway!).

Regardless, the brews that I've done with this yeast (from a local micro) have always come out really cloudy and I expect this to be no different. The beer is probably OK, it'll be cloudier than Heogaarden at this point.

Given I'll be getting about 2gal out of the barrel and into a pumpkin to serve from, so longevity of the beer is not a problem as it'll be gone in about 5 hours from when it leaves the keg.

But not to put drinkers off (and finally I get to the point) I could do with filtering it. I have never done this before as I normally just cask condition it. I have some wine filter pads and some kind of double ended funnel device that I got free from a relative, but have never used. Presumably the filter pads will filter out the yeast, but also add so many nucleation sites that it's totally flatten the beer (even more flat than an ale should be).

Does anyone have any advice on how I can filter it? Presumably gravity filtering 2gal through a filter pad will take hours.

[Gurgeh]

have you got the two filter pads and the powder stuff that goes between them?

[agentgonzo]

have you got the two filter pads and the powder stuff that goes between them?

Not sure. I'll post what I have when I get home. I'm still at work at the moment

[Gurgeh]

linky

[Whorst]

I fine everything, even with a beer yeast that's highly flocculent. This is basically down to my education, which came from the island. I despise the appearance of what I call swamp water. Get into the routine of adding finings when you rack. Good old gelatin will do you right.

[agentgonzo]

I fine everything, even with a beer yeast that's highly flocculent. This is basically down to my education, which came from the island. I despise the appearance of what I call swamp water. Get into the routine of adding finings when you rack. Good old gelatin will do you right.

I fine my beers, but without a beer fridge to help the yeast drop out, it takes a long time - which I don't have at the moment.