Nice! I haven't gotten that advanced with my yeast (yet?), but it looks like you've got it down.
BTW, I first read the topic title as, "Isolating chocolate from steak plates."
Must get more sleep.
On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein