Whatever you do, don't pour it through a strainer after it's fermented (eg b/w primary and secondary), because it'll oxidise and give you off-flavours. Just let it settle out in primary and syphon without picking it up. Or strain before primary.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Kegged: Christmas Ale
Drinking: Saison Bātard
The Green Wall Nanobrewery
tibi non nolis