I love this thread! Maybe someone has answered the obvious already, but let's say fermentation appears to have stopped in the primary fementer (meaning there is simply no more bubbling in the airlock). So, I take a gravity reading and it shows that I am not at my desired target gravity. What now? Do I toss some more yeast into bucket and test again, or do I throw in a secondary fermenter carboy) and add more yeast?
BTW, I brewing a Westvleteren 12 clone next week, here:
I am still stuggling with how I'm going to handle fermenation on this bad boy. I'm reading several different sets of guidelines on fermenting these big Belgium ales, and one in particular, from Dubuisson brewer in Wallonia, Beligum, says to ferment the beer in the primary fermenter for approx. 7 days or until fermentation slows, and then transfer to the secondary fermenter glass carboy. And then it says to let the beer sit for 8 additional weeks, and three days before this 8 weeks has ended, you add another does of yeast (in my case, I am using the single viles of White Labs Belgium Abbey Yeast 530). After this, you bottle, and then let condition further and carbonate for 6 more weeks. So, 15 weeks total!
Does this guideline seem extreme? My main question is about adding the second round of yeast. I guess this is to bring it all home in the last three days and ensure that there is no fermentable sugars remaining in the fermenter?
I am hoping to find an alternative way, because I have only 6 more bottle of Westy 12 storing right now, and I'm sure it won't last long!