Mark,

I'm hoping for some beer advice. �I've had my bourbon old ale sitting in secondary for about 6 months now. �I've got a thick head of what's either krausen or a pellicle on top. �Tips on getting rid of it? �I'm tempted to use campden to kill everything and then some gelatin finings to drag it to the bottom, but should I try to rack it off again first as a first-level filter? �

I've also never pitched yeast at bottling before, but I was considering it this time because it's been sitting a long time - and also if I use campden it's going to take out the yeast. �Any advice on what/how much yeast to pitch at bottling?

--
Dan Helvick

Please print responsibly.