My first batch of home brew is still alive.
I have been fermenting my ale in a glass carboy for 10 days, with a rubber stopper and 1/2" or so blow off tube in sanitized water.
Since i have pitched the yeast fermentation peaked around day 3 bubbling 3x per second. It has since slowed greatly to about 1x per min 50secs.
How long do you recommend i leave the brew in the fermenter before transferring to bottles and then how long should i condition?????
The beer appears to be very dark reddish and has not cleared much since first transferring to the fermenter.
Any advice is greatly appreciated, thanks!