On forums I read not to filter while going from initial to secondary fermentation, however read in Joy Of Homebrewing 3rd ed. he talks about filtering into secondary when you brew with fruit. I just did an APA with green apples, and dry hopped it with Summit Hops. I had a lot of material from the apples and the dry hopping despite my best efforts to let it settle.
Two part question,
1. If I’m doing something non-standard like brewing with fruit or other material should I filter it between fermenters and does this remove my yeast?
2. For dry hopping should I filter it before bottling and also how long should I dry hop for? Again the book said three days but I was reading a couple forum posts and it looks like people on here are doing it for much longer than that.
I should mention that I’m a total noob and this was my very first brew, I jumped headlong into a partial mash and couldn’t help but do the fruit cause I felt like it would compliment the hops nicely.