"Can you use a plate and frame filter to remove the suspended yeast, post fermentation, or would this somehow harm the final product?" (no one answered him)
I understand that no one recommends using Sparkaloid or other fining agents...however, is anyone filtering their wash before running it? Plate and Frame may not be the best choice...might there be another type of filter for this? I've read about centrifuges being used for this reason, so that's why I ask.
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If for whatever reason you don't want to use filter aids, other than time and temperature, you could chill it down and allow time for Stokes' law to do its thing, then polish it up with a DE filter. Thats what you might do to make beer sparkle, but why no fining aids, and especially, why filter the wash before distilling?