from reading the posts this is what i have arrived at. i was trying to
brew a light low alcohol beer by cutting back on the sugar, it only
worked for one day so i added honey to keep it working. DR.FLOURIDE said
honey will give a sour-lemon taste requiring months of ageing to mellow
the brew... sure enough i tasted a sample and it was lemony YUCK!! ..
this must be caused from bitter suspended proteins??
..... Denny said that freezing filtration increases the size of
suspended proteins causing the cells to clump together and fall.

so after racking i placed my bucket in the freezer at 31F it has been 3
days now and has developed a thick layer of icy slush. i am ready to keg
it, but i don`t want the beer to be to strong. (can i)-(or should i)
replace the lost ice water with (boiled) tap water. can i add water to
my keg then rack the beer into the keg....
ANY ADVICE ON ICE FILTRATION WOULD BE VARY VARY
HELPFUL..................
THANK-YOU .......... John G