waltersobchak
New Member
I am brewing my first beer and it is an all grain beer, which might have been a little ambitious but I knew that's what I wanted to do so I didn't want to waste time. It's a hefeweizen and it was bubbling vigorously for 2 days then pretty much came to a halt. It has been about 1 bubble every 5-10 minutes for the last 2 days and that seems way too slow to me. It is within the temperature range recommended for the yeast. I was planning on transferring it to a secondary fermenter in a couple of days anyway.
Should I add more yeast to it when I transfer it?
Also, what is a good way to transfer the most amount of wort without getting any trub or hops while also retaining most of the yeast?
Should I add more yeast to it when I transfer it?
Also, what is a good way to transfer the most amount of wort without getting any trub or hops while also retaining most of the yeast?