Amber Ale Extract Primary. My first Brewing.
Day One - Start 11:30 AM pitched Liquid Yeast 70 degrees. By 10 PM bubbling slowly @ 69 degrees.
Day Two - 8 AM Bubbling Rapidly Room 64 degrees. 11:30 PM Bubbling Rapidly Room 70 degrees.
Day Three - 2:30 PM Bubbling slowed to 15 second intervals - 70 degrees. Same at 11:30 PM.
Day Four - 8:30 AM Bubbling at 30 second intervals - 68 degrees. 11:30 PM Slowed to Bubbling avg every 1 1/2 minutes - 68 degrees.
I would guess I am close to racking to my secondary. Anybody got any suggestions or opinions? Any help or suggestions would be appreciated.
__________________ Jerry Pritchett
KopyKat Brewery
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Yup! I usually wait until mine slows to less than 1 per minute then rack to secondary and let it finish and clear up in there.
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Up next: ??
Primary 1: Haus Ale
Primary 2: Air
Bottled 1: Edwort's Apfelwein
Bottled 2: Chocolate Oatmeal Stout
Bottled 2: Cranberry Wheat
Kegged 1: Edwort's Haus Ale
Kegged 2: Saison
Primary about done?
Linear Mode
