After you transfer to a secondary, what happens from there? Is there more fermentation that goes on as well as settling, or is there just settling?
Do we want tot siphon the sludge at the bottom of the primary (is there an acronym for that stuff?)
We did a London Porter, and it fermented at a higher temperature (70-72F), bubbling rapidly for the first few days and then petering off. When we opened it to transfer, there was no head; again, is this normal?
Do we want tot siphon the sludge at the bottom of the primary (is there an acronym for that stuff?)
We did a London Porter, and it fermented at a higher temperature (70-72F), bubbling rapidly for the first few days and then petering off. When we opened it to transfer, there was no head; again, is this normal?