Yeah? I've got lots of experience with that. Like when they start sorting thru all the bottles of homebrew in my 'fridge - "Hey, ya got any more of that #16? #16 sure is good stuff!" Ya gotta hate it when the heathens get picky.

As soon as those two primary carboys slow down in a couple of days, I'll rack them off into 5 gallon secondaries. I'm gonna brew again that day, chill the wort, and siphon it right on top of the yeast sediment in those primaries.

I like doing that - fermentation kicks off right away. I think I'll make a light-colored heavy-bodied beer this time with no specialty grains. It can pick up some color and flavor from the yeast dregs of the dark batch I've got going now - that'll make it a malty amber lager, and I'll call it an Oktoberfest.

p.s. - I spent today trolling a deep-running plug along the rocky bluffs from Barker Hole down to Beaver Creek. Caught one 19 1/2" walleye, 2 short bass, 2 drum, and a bunch of perch. I usually won't keep just one fish, but the walleye got fileted for supper.