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Thanks, its got a couple weeks left between the remaining primary and then secondary, hopefully it clears.

It's been in primary for over week, and very milky. Summer Saison Brew Type: All Grain Date: 4/26/2010 Style: Saison Brewer: Batch Size: 5.00 gal Assistant Brewer: Boil Volume: 5.72 gal Boil Time: 60 min Brewhouse Efficiency: 75.0 % Equipment: My Equipment Actual Efficiency: 75.9...

I made a summer saison, it's been in primary for 1 week and looks milky. It could be best described as really light coffee; its opaque. I've never had this sort of rxn during fermentation. Just looking for feedback, perhaps it's normal.

Does anyone know the proper water to grain ratio for each of the steps in Fix's 40-60-70. My mash tun's not huge, and it seems like the ratios that work, to achieve the temps I need, are a little bit light on water (.5 qt/lb for 40, 1 qt/lb for 60, and 1.5 qt/lb for 70). Do these number seem right?

Thanks, I have a witbier in primary that I'll leave until it clears.

I thought transfering to secondary was, in part, necessary to eliminate off flavors from being introduced from the trub. Two weeks sounds like a long time for it to sit on the break and spent yeast.

Transfer to secondary too soon?

When I switched to secondary after about a week, new krausen formed and the airlock is bubbling. Thanks for the info.

I made a 5 gallon batch of trappist ale. OG 1.100, and its still fermenting after almost 2 weeks. Is this normal, or should I be concerned about contamination?