briandickens
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- Aug 9, 2007
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This weekend the wife and I are going to be brewing what is destined to be a strawberry wheat. This is her first brew ever and my first in a few years (though I've assisted a few in that time). What I seem to forget is how to know how long to leave the beer in fermentation. I think I used to do it systematically. Like, 7 days in primary, 10 in secondary, no matter what. Is that the best way? I plan on adding the strawberries to the secondary. Should I rack off that into a third carboy for a few days or just move right to the keg? How long in each fermenter? Help!