No doubt all have been asked and answered but please indulge me. Please answer some or all. All opinions on which is better are welcome:
(1) Some recipes say ferment 1 week, bottle w/ sugar 1 week, then some say ferment two weeks, then bottle for two weeks, now someone here suggested I ferment at least 3 weeks. What is best for a consistently good brew?
(2) carb tablets or hard sugar pieces?
(3) Carbinate in a secondary carboy or in the bottle?
(4) Using a secondary after fermenting or going straight to the bottle?
(5) After much reading of varying and some conflicting information (not on this forum I just joined today) I find myself formulating this opinion and wonder if I will find agreement, disagreement, other. I am beginning to think that my best approach is to ferment in the primary fermentor for two weeks, then transfer / semi-filter to the secondary carboy, adding priming sugar or carb tabs, along with Ventor's Antioxident (to make it last longer in the bottle). Then let it sit in the secondary carboy for 2 more weeks. Then filter/bottle it and put it in the fridge ready to drink. Most of the homebrew stuff I've read says that yeast will settle in bottle bottoms and not to drink last little bit there. I'm thinking there has got to be a way to filter similar to store bought. I don't have to waste the last sip on those beers. Again ALL comments welcome.
(1) Some recipes say ferment 1 week, bottle w/ sugar 1 week, then some say ferment two weeks, then bottle for two weeks, now someone here suggested I ferment at least 3 weeks. What is best for a consistently good brew?
(2) carb tablets or hard sugar pieces?
(3) Carbinate in a secondary carboy or in the bottle?
(4) Using a secondary after fermenting or going straight to the bottle?
(5) After much reading of varying and some conflicting information (not on this forum I just joined today) I find myself formulating this opinion and wonder if I will find agreement, disagreement, other. I am beginning to think that my best approach is to ferment in the primary fermentor for two weeks, then transfer / semi-filter to the secondary carboy, adding priming sugar or carb tabs, along with Ventor's Antioxident (to make it last longer in the bottle). Then let it sit in the secondary carboy for 2 more weeks. Then filter/bottle it and put it in the fridge ready to drink. Most of the homebrew stuff I've read says that yeast will settle in bottle bottoms and not to drink last little bit there. I'm thinking there has got to be a way to filter similar to store bought. I don't have to waste the last sip on those beers. Again ALL comments welcome.