« on: February 14, 2013, 07:22:19 PM »
I made an Irish Red that had vigorously fermented (so much so that it pushed the lid on my bucket into a dome) and I suspect finished yesterday. I pulled a sample to test gravity tonight. I have hit all my numbers spot on, so I am happy. I tasted the sample and it was good except for the mega-butt-ton of yeast still in suspension; not unexpected, but the yeast (WL Irish Ale) completely dominated look, smell, and taste.
I know the vast majority of yeast will settle, and between now and then the yeast character should be history; But, I want this baby to be as clear as possible. I am considering using Polyclar 10 in my secondary for 48 hours before bottling, but concerned about losing all of my available yeast for bottle conditioning (not yet invested into kegging).
Here is the $25 question: Can/should I harvest yeast from the fermentation bucket, wash and repitch after racking off (essentially repitching into my bottling bucket with my conditioning sugar) the Polyclar? Is this too ambitious/risky? Is this unnecessary/dumb?