So the club mild ale is now kegged. I did it last night. Using the Beano method I actually got it to drop down to 1.012, which is about 70% attenuation. I probably could have kept it going for a while, but this is the first time I’ve tried this crazy technique, so I’m not sure how much it’s going to keep fermenting. There was a lot of trub and gunk on the bottom, and some made it into the keg, so I hope that yeast doesn’t keep on fermenting much longer.
I came across a couple of good articles on yeast harvesting and washing: