Hello,
I have read in several threads that if a beer is given sufficient time on the yeast cake, the yeast will clean up some of their waste and create a better tasting beer. I have an IPA that has been fermenting for ten days now and it is still bubbling (albeit slowly now). Even though the brew is still bubbling, is the clean up process described above still taking place? In other words, when this clean up process is occurring, is CO2 evolved or not? Even after it is done bubbling, should I still give it a week on the yeast cake before transferring? I want to rack to secondary but I don't want to do it too early and fail to receive the benefit of the clean up that occurs when the beer sits on the yeast cake. However, I also don't want to leave it in my ale pail for too long and risk oxidation.
Thanks in advance for your help!
I have read in several threads that if a beer is given sufficient time on the yeast cake, the yeast will clean up some of their waste and create a better tasting beer. I have an IPA that has been fermenting for ten days now and it is still bubbling (albeit slowly now). Even though the brew is still bubbling, is the clean up process described above still taking place? In other words, when this clean up process is occurring, is CO2 evolved or not? Even after it is done bubbling, should I still give it a week on the yeast cake before transferring? I want to rack to secondary but I don't want to do it too early and fail to receive the benefit of the clean up that occurs when the beer sits on the yeast cake. However, I also don't want to leave it in my ale pail for too long and risk oxidation.
Thanks in advance for your help!