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.
Brewed in 2014: Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout, Gruit, Gale Ale, Isle of Skye Golden clone, Oktoberfest, Rauchbier, Alpha Male IPA & Chocolate Pepper Stout.