The brewking riesling wasn't fermenting well in the basement, so I
brought it back up. It was probably about 1.010 a week or two ago when
I put it in the current carboy, and it's now down to .992 (isn't that a
bit low??). I've added the rest of the ingredients, but I do notice
that there's a significant layer at the bottom.

Is it worth racking again, assuming that I'll bottle this weekend?

I don't have anything else but another 7gal carboy, so this would mean
more air exposure. (Though I could blast it from my CO2 tank before
transfer).

hawk


--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \