nos33

Recipes 

So I have had my Belgian White in my primary for 12 days and then racked to secondary so i can get my third batch going. When I took my OG reading it said that I was at 1.046ish and when i racked it was down to 1.01. It is going to sit in secondary for another week or so.

So when i racked it there were still some little yeastie clumps floating around the top and there was still very mild bubbling going on. (when i say mild i mean like 5 pinpoint sized bubbles would float to the surface every couple minutes or so.)

Did I rack this too soon?
How soon should I go from Secondary to Bottles?

The flavor was very very amazing and the aroma was also very amazing. And my low FG tells me that it is about ready.

JasonInBTR

Recipes 

You'll be fine...probably just CO2 coming out of suspension. I'd leave it in the secondary for 2-3 weeks and bottle.

__________________
Primary - Barleywine, APA, IPA, Strawberry, Pumpkin
Secondary -
Kegged - Raspberry Wheat
Bottled - Oatmeal Stout
On Deck -

pericles

Recipes 

Just off-gassing, that's normal. You're fine.

__________________
Primary 1: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

D_Struct

Recipes 

While that's really sound advice, you might not even need to wait that 3rd week with it being a wit.

__________________
On Deck: Still researching
Primary: Empty (Not for long!)
Secondary: Empty
On Tap: Blood Orange Hefeweizen, Cream Ale, Belgian Tripel IPA, Breakfast Stout