Clean this beer up!

The American Brown seems to be finished with the initial fermentation and is moving toward the diacetyl rest, a time where the yeast sort of cleans up some off flavors and drops out of suspension. It's important not to chill the beer for a few more days. I might rack it to a secondary fermenter tomorrow and put it back into the fermentation vault so I can harvest some yeast to make an American Stout. But after that I'll leave it alone for a while longer.

Here's a beer quote I've not seen before.
"Beer makes you feel the way you ought to feel without beer."
Henry Lawson