One week ago, I just brewed my first batch from an extract kit of "Brewers Best" Belgian Tripel. The recipe recommends 1 week of primary fermentation, 2 weeks of secondary fermentation, and 2 weeks of bottle carbonating. (Despite the recipe, I have heard some sources recommending to ferment in the secondary for 3 weeks or even 2 months.) Also, the recipe estimates the F.G. reading to be near 1.02. Before fermenting, I took an O.G. reading of 1.09.
Today, I just siphoned the Belgian Tripel into the secondary fermenter. Also took an S.G. reading of 1.02. Since the S.G. is showing that it the fermentation is already about complete, will secondary fermentation have any impact? If so, any recommendations how long?
Also, I heard that during bottling when priming sugar is added, the yeast will eat the sugar in the bottle to produce carbonation. Given the fermentation time can last long, will this affect how many yeast are still alive? If fermentation times last long, any recommendations on adding more yeast?
I'd appreciate any feedback if possible.