mclaren880
Member
So i made a Wheat Beer (similar to Franziskaner) last saturday, so about 2 1/2 weeks ago. It will be 3 weeks this coming Saturday. I was on vacation for the 2 week mark, and that's when i usually would have switched to the seconday carboy. What i'm wondering, is if it's worth the hassle of doing it now, or if i should just go ahead and put them into bottles this weekend and skip the secondary fermenting stage.
Any thoughts?
Thanks in advance!
Any thoughts?
Thanks in advance!