gurtpint
Landlord.
One again food for thought from Aleman... What about dropping a wort with a highly flocculant strain of yeast into a secondary during active fermentation? I can't get my head around it really in this case - I know the bit about getting the wort off dead yeast and trub makes sense, but doesn't this also involve the risk of leaving out a lot of good honest-to-god-will-work-for-food yeast that may be taking a nap at the bottom of the FV due to being, erm, flocculant?