Figure this is where a Q like this belongs. I am currently brewing a Rogue Shakespeare Oatmeal Stout with Vanilla. In the past I have had a little more sediment/yeast at the bottom of my bottles than preferable and am trying to avoid this.
I have moved my secondary into a tertiary fermenter to get even greater separation. My question is how long does it take to get the residual yeast to settle? Is it a couple of hours (its been about 12 hours now) so that I may be good already, or does really good separation occur only after days/weeks?
And yes I know things like Irish Moss would have helped, but too late for that. Thanks all!