Isn’t it funny that I have been drinking less often and finding myself with more motivation! I’ve got just over an hour to get two beers racked off to secondary and get the primaries cleaned up. The plan was to re-use the yeast from the pumpkin ale for my FrankenIPA, but I left it too long in primary and I’m not comfortable re-using it now.

It seems silly now that I type it out, but I just have to go by my gut. Why is it any different from pouring a quart off after a week and putting it into the fridge? It probably isn’t… Would it be more embarrassing to admit that I lost track of which beer is which? I don’t think an IPA would turn out using a cider yeast. Taking that a bit further, I’m sure the apple beer will smell significantly different than the pumpkin one, making the one racking right now the pumpkin.

I’ve thought myself into a corner. Send beer!

Cheers!
Tony