Hey johni, thanks for the reply. When I strained the bulk out and the liquid was in the bowl it looked pretty clean but when I poured it back in the jar and the last bits were running you could clearly see a pretty dense particulate in the juice, although very fine. I plan to do the 6 and then 2.5 micron process. Boy I can't wait to try it. Have four new extracts I'm going to be working on in the next few months. Sutcliff Private Stock Maple Street,Captain Black Dark,Stanwell Kir and Apple, H&H Midnight to 10. Like home brewing beer and wine, time is your friend and I can wait. But sure would like to revisit a bowl of that 7th Ave Blonde and a pint of black and bitter Barley wine. But I can't.
While I can't verify this scientifically, I'm of the opinion that the particulates that cause crust coils and gunk wicks come in both visible and invisible varieties. The visible pieces are larger and dark. The invisible ones are smaller and clear, essentially transparent bits of cellulose that have disintegrated from the cell structures of the plant leaves and are suspended in the solvent, even though we can't see them. Coarser filtering (6-10 microns) removes almost all the visible clumps. Finer filtering (2-5 microns) removes some, but not all, of the smaller invisible cellulose bits.
Maybe that's not true, but it makes sense to me, based on my experience with wire mesh, paper coffee filters, and polyester felt. Wire mesh (Melitta gold mesh cone filters) and paper coffee filters do a fine job of removing all the visible particulates, but the extract will still make juices that crust coils and gunk wicks really fast.
The 5-micron poly felt I've been using since May in my last 16 PG/VG macerations provides an obvious and substantial improvement in cleaner performance. Crusting is reduced and gunking delayed appreciably.
My next batch of macerations will use the 2.5-micron Ahlstrom paper filters, and I expect even cleaner performance from the extra 2.5-micron difference. How much cleaner? I don't know, but I'm going to find out.