Originally Posted by ndoe22
Time to use a secondary and harest the yeast from primary.
That's a good idea, although I always worry about oxidation when doing that transfer.
From reading other threads it sounds like finings may reduce yeast content as well and make it take longer to carb. As a result I am going to keg this one.
Kegged (as of 5/14): Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout
Long range forecast: Douze clone, Gruit