Hi All,
Just got a batch of the Caramel Cream Ale in the primary at the moment and have a bit of a dilemma I need help with.
I didnt strain/filter the wort at all (apart from the fact that I siphoned it into the Primary) and I used hop pellets which of course broke down completely.
The beer has settled a bit but every time I take anything from the tap at the bottom there is still a LOT of sediment/trub in the beer.
From what I see I have a few options, I want to know what you all think would be best (if any)
1. Simply siphon the beer into a secondary and hope that I only take the top layer of beer leaving a litre or so in the primary along with all the sediment (there is Irish Moss in this batch)
2. Filter/Strain the beer into a secondary and then re-pitch some more yeast before I prime and bottle
3. Filter/Strain the beer into a secondary, with a big enough filter so that enough yeast stays in the beer to allow for carbonation in the bottle
This is only my second batch of beer so I'm still learning. Are there any other options I have?
Thanks in advance for your advice 
FTY, Ive followed Cheesefoods Caramel Cream Ale recipe found on this website, so that gives the details of what Ive done etc
Cheers!
Phil
Just got a batch of the Caramel Cream Ale in the primary at the moment and have a bit of a dilemma I need help with.
I didnt strain/filter the wort at all (apart from the fact that I siphoned it into the Primary) and I used hop pellets which of course broke down completely.
The beer has settled a bit but every time I take anything from the tap at the bottom there is still a LOT of sediment/trub in the beer.
From what I see I have a few options, I want to know what you all think would be best (if any)
1. Simply siphon the beer into a secondary and hope that I only take the top layer of beer leaving a litre or so in the primary along with all the sediment (there is Irish Moss in this batch)
2. Filter/Strain the beer into a secondary and then re-pitch some more yeast before I prime and bottle
3. Filter/Strain the beer into a secondary, with a big enough filter so that enough yeast stays in the beer to allow for carbonation in the bottle
This is only my second batch of beer so I'm still learning. Are there any other options I have?
Thanks in advance for your advice 
FTY, Ive followed Cheesefoods Caramel Cream Ale recipe found on this website, so that gives the details of what Ive done etc
Cheers!
Phil