Originally Posted by smakudwn
I'm sorry I didn't see anything on the previous page about adding the spices to the keg.
So I guess "clearing time" would be time spent in the keg. Thanks
To better answer your question, it depends. If you use a single fermenter and rack directly to a keg, then you may consider adding the spices to the fermenter during the last few days before racking. If you rack to another fermenter or bright tank, add the spices then. I prefer to leave the solids from the ground spices in the bottom of a fermenter, but if a few cloudy pours don't bother you, you can add them when kegging.
Originally Posted by Jwash1705
I pitched wlp002 with a yeast starter and I have absolutely no activity in the air lock after 3 days. My question is could it be done? And if it is a stuck fermentation should I wait to check gravity until at least a week/2? Sorry if these are rookie questions and thanks for your help.
Yes, it could be done. Many ales have the bulk of fermentation done after 3 days. Check the gravity as much as you want. Your beer won't be ready to move until at least week two.
See this post (among many others like it):http://www.homebrewtalk.com/f163/no-...5/#post2767938