I have bottled my 3rd batch (American Light, API IPA and Heavy McWhee) and I have 4 more on the way! I have poked around the forums getting some tips and tricks to a better finished product. I must say this has become my newest addiction! I am now in the midst of designing a 'Brew Room'! A question about the in-active yeast in the bottom of the LBK. I notice that as I get to the end of the bottling process the in-active yeast mud ends up transferring into the bottles, resulting in a layer in the bottom of the bottles. Can (or should you) filter that out?