or, let's make this clear!
Alright, stubborn mule that I am, I refuse to give up on this latest "bad batch". So, I need advice/suggestions.
Here is the summary of the situation (see http://www.homebrewtalk.com/showthread.php?t=23139
if you have lot's of time on your hands):
I have a california common ale in the carboy. It is done fermenting. OG 1.050, was 1.008 two weeks ago when I racked it to clearing vessel and as of Yesterday it still is. It has been almost 4 weeks, 2 in primary and 2 in secondary as of this Sunday.
I can not correctly identify the problem, best I can say is it is yeasty. Tastes like 2 other batches (of completely different style beers)I have made recently, but that is another story. It is pretty clear, but there may still be yeast in suspension?
Not knowing what the problem is, are there some things I can do to it before bottling that may
help, but certainly won't make it any worse? As it is a lager yeast it could possibly sit longer if I cool it off more, so whatever I do has time to work?
Like using finings? This has been suggested to me but I am under the impression those work best when you are kegging. I bottle. Will this make carbonating difficult/impossible later as there may be no yeast left?
Any other things to try? Am I just being too obstinate and the only real solution is to either dump it or bottle and then drink the $%#*ty beer, or I should say, more %$^#ty beer as that is what I have been drinking. Got 2 1/4 cases to go
If I were smart I would just stop trying to brew. Alas, I am not that smart.