Originally Posted by gdoggy
I started a Burton bridge porter kit 8 days ago which bubbled like made for the first 3 days and then stopped. Current gravity reading is 1.012 and has been for 3 days. (Instructions say it should finish at 1.008)
Will transferring to a secondary fermenter help bring it down further?
Is it really worth using a secondary fermenter or should I just keg?
Is bottling better? I have got enough bottles but wanted to get a Belgian abbey on next which I would prefer in bottles.
A secondary won't do anything to the FG, and in my opinion, racking to a secondary is just asking for trouble.
What was your OG? And what yeast did you use?
If your OG was higher than planned, it could be that your attenuation is just fine, or that your hydrometer is a bit off. Also, did you correct for temperature?