I don't have the gravity tester and I am trying to figure out how much time to allow the beer to ferment. I have a primary and secondary fermenter and I was thinking of two weeks for each plus two weeks in the bottles to condition.
Would it be too short to do one week primary and two week secondary? How is the primary fermentation different from secondary? I had thought that the secondary was more of a "conditioning" time than actual fermenting. That makes me think that I should keep each stage at two weeks.
Any tips on fermenting time?
Would it be too short to do one week primary and two week secondary? How is the primary fermentation different from secondary? I had thought that the secondary was more of a "conditioning" time than actual fermenting. That makes me think that I should keep each stage at two weeks.
Any tips on fermenting time?