Re: ISINGLASS

Andrea,

It all depends if you can't have "live yeast" or just yeast in
general.

If it is "live yeast" then you can brew, bottle and condition your
beer as normal. When the beer is ready for drinking you can then kill
off the yeast.

Most yeast dies at temperatures over 50=B0C (122=B0F) so you will need to
find a way of heating and holding the beer above this temperature for
a prolonged period of time. I would suggest a bath of water at 55 -
60=B0C for maybe half an hour should be long enough to do the job. The
only issue is that the heat will also expand the air above the beer
and may pop the caps. I've never tried but it may be worth a go.

If you can't have yeast at all, then you could try the following.

Brew the beer as normal, siphon off the trub to another container and
let the beer age for as long as you would have bottled (add in sugar
you would have used to prime, which will allow the beer to change it's
flavor profile). Then move the beer into a Cornelius keg via a filter
with a mesh about 3 microns which should remove all of the yeast.
Pressurize the keg and leave it to allow the CO2 to absorb into the
beer (Not sure how long that will take. I'd wait a week personally).
At this point you can pour straight from the keg (Not sure if you can
bottle carbonated beer).

I haven't tried either method but the theory is sound.

Cheers

S