No filter normally handled up to 16 million cells / ml. I lowered the temperature to lower the formation of higher alcohols at the beginning of fermentation, can this affect flocculation? Maybe I should increase pitching rate?

On third day i got from 60 to 80 ml cels/ ml. I start with 8 - 8.5C, fermentation on 10C, it takes 7 days to reach final degree of fermentation, thene i cool it down to -1C During filtration I measure cell volume at beginning and at the end, cell volume nearly same.

We have a small factory. One-tank method. We cook a light lager. I use the method of assimilation, assimilated and harvest yeast 20% by 80%. I get 15 mil.cell / ml at the begining of fermentation. Before the filtration, after all yeast removals, there were 8-14 mil.cell / ml. now this number is...