So, for my very first batch of home brewing nectar I decided to try something nice and easy, :cough: lol
Here's what I used:
6# Briess Weisen DME
1# Amber Belgian Candi Sugar
1/4# 120L Crystal Malt
2oz. Mt. Hood Hops (bittering)
1oz. Willamette Hops (finishing)
White Lab WLP568 Belgian Saison Yeast Blend
Orange peel, ginger powder, ground coriander, Irish Moss
So, I've been told how much this yeast loves heat. Not bad for summer, right? Well, it still gets down to the low 50's here at night (but 80's in the day) and this hasn't been stored in much of a temp controlled environment. I finally got a heat belt for my glass carboy, but it just went on it yesterday.
I'm 8 days in. Completely forgot to get an OG, but tested it today and it's down to 1.010. Bubbles in airlock down to about 5-6 per minute.
So, my question is... What do I do now? Leave it a little longer? Secondary? I still haven't quite figured out when a secondary is necessary/reccommended (to get dead yeasties out?). I was told to expect a pretty long primary. 8 days feels kinda short...
Any advice is welcome, please.
Thanks a lot!