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- Oct 22, 2012
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Would someone please explain the "1-2-3" rule for fermenting ales? I've been leaving my beer in the primary fermenter for two weeks, transferring into the secondary for one week, and then waiting at least a month for the beer to season in the keg - with good results.
Some people advocate one week in the primary, two weeks in the secondary, and at least three weeks in the keg, and I was wondering about the rationale for only one week in the primary.
I understand that this is contingent about taking FG readings, etc.
Some people advocate one week in the primary, two weeks in the secondary, and at least three weeks in the keg, and I was wondering about the rationale for only one week in the primary.
I understand that this is contingent about taking FG readings, etc.