Schwarzwasser - Racking into Secondary

The schwarzwasser fermentation began almost instantaneously, but it took nearly 2 weeks  to slow down, and another 4 days to stop. With a fermentation that takes that long I like to get the beer off of the trub, and into a secondary. 

If beer sits on the trub for too long it can generate off flavors, but if moved into a secondary then there is a greater chance that the beer gets oxidized. I keep my beer cold enough, and my friends help me drink it fast enough that oxidation isn't an issue, so into the second carboy it goes with the ounce of cascade hops that I am dry hopping the schwarzwasser with.

Oh schwarzwasser keep on rollin', Mississippi moon won't you keep on shinin' on me...