newbeerfan
Member
- Joined
- May 16, 2008
- Messages
- 9
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I am new to the home brew community so I have found myself reading many books and message boards looking for ways to improve my beer quality. One of the thigs I have seen in many recipes is to rack my beer into the secondary fermenter "when fermentation slows". What does this mean exactly? Can someone define "slow"? I would hate to rack the beer too soon or too late because slow is a relative term.:rockin: