I'm a very new brewer (not much equipment, and still learning the terms and choices). Does primary and secondary fermentation require me to transfer material from one vessel to another, to add something (like more or different yeast) or is it just a time at which to change temperatures?
I have a basement storage room that's running at 46 degrees right now. When the outside temp rises from the current 10 deg F, the room temperature will rise some, but even in summer it won't go above 65. But I can't tightly control it (I like to think it's like a 19th century brewer's conditions). While it's still winter, would it be dumb to put the recipe together, and just ferment until the specific gravity stops changing?