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Old 08-11-2006, 01:13 PM   #11
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I'd bottle it too Bopper. I know homebrewer_99 kept a beer in the primary for over a month and it won an award. Like Beer Snob said, there is no hard and fast rule for brewing.

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Old 08-13-2006, 06:49 PM   #12
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Ha! I'm brewing this same kit and came to this forum with a similar question. This is my first high gravity brew, and also the first time I've really paid attention to the specific gravity. Mine has been in the primary for about 2.5 weeks, and is sitting at 1.03, bubbling rarely, krausen dropped long ago. Can I expect the gravity to fall further during secondary? What kind of final gravity should I expect from this kit? My guess is that it's time to rack, but I'm wondering if it's premature, given the gravity.

Thanks.

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Old 08-29-2006, 03:02 PM   #13
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OK, about adding more yeast to the bottling bucket.. I'm confused.

Isn't there already a ton of yeast in the fermenter? After all the food's gone, does the yeast die or does it just go dormant?

My batch has been in the primary for only 13 days (I thought this was long until I read this thread). I've just been too busy to do anything with it.

Is there ever an instance where yeast would be added on the transfer to the secondary?

If I have no indicators on the primary other than airlock bubbling, what is the worry sign? No bubbles for a couple days? After the transfer to the secondary, should I expect it to start up again?

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Old 08-29-2006, 04:14 PM   #14
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Quote:
Originally Posted by WarStreetBrewer
OK, about adding more yeast to the bottling bucket.. I'm confused.

Isn't there already a ton of yeast in the fermenter? After all the food's gone, does the yeast die or does it just go dormant?
I have no idea why people recommend this so often. I've been brewing for over 10 years and have never had to do this- even on lagers that sat in secondary at 34 degrees for months.

Your yeast sitting dormant at the bottom of the carboy is always fresher and in better shape than what's sitting dessicated in a little pouch on a LBHS shelf!
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