I'm surprised that you're heating your oil for filtering. We jokingly refer to WVO as grease but just settling out your oil for a few days might make all the difference in the world.
I have a 55 gallon drum that I pour the "crap" into through a down tube, 2" PVC, that releases about 6 inches from the bottom. The bottom is where the white almost chunky stuff sleeps and I don't want to wake that dragon. About 6 inches from the top on the side of the drum I have a 3/4" tap where I pull about 8 gallons off as needed. Oh yeah, I pour the raw oil through a 100 micron 5 gallon bucket thing I buy on ebay. The magic purple cleaner from Walmart is cleans everything up as needed if I don't let it lay around for very long. Everything is done by gravity.
I sell some of it to a local biodiesel producer once in a while. I call and he's here the next day. It's a 70 mile drive so I must be doing something right. This was also true for the oil I was getting a couple of years ago from a restaurant that I would be uncomfortable feeding my dog from their kitchen. Yes - I do judge a kitchen by it's WVO.
honda lee,
Have I misread your contribution?