Just racked my first melomel to glass carboy for secondary a week ago I used the Lalvin Narbonne Yeast (71B-1122) and a bucket to ferment. Seems that during the transfer I moved a good amount of yeast as there is now what look like about a 1/2 inch of lees on the bottom of the carboy. Given the yeast strain should I transfer again,thought I read to get off this yeast as soon as possible to avoid off flavors
