I just pulled a pint out of my first kegged beer ever, a dunkel lager. I primaried for 2 weeks, raised the temp for 2 days, and then lagered for nearly 10 weeks at 34*. Then, I transferred it to the keg, force carbed, and it's been in the keg in my fridge for about 3 days. It's not quite carbed all the way, but my biggest concern is that the pint had all kinds of what appears to be yeasty floaters in it. How many pints am I going to have to pull out before I get a clear pint?
I've made this recipe before and bottled it. It didn't have an unusual amounts of yeast on the bottom of the bottles.