Does anyone have a good idea how long a 1.044, grain-to-glass could take to ferment out?
I'm planning on using gelatin and/or filter after cold crashing secondary to try to get a quick, clean-flavored and clear pour.
I'm thinking a 2-3 day (over-pitched) primary, 5 day secondary, 2-3 days for fining and cold crash before filtering and kegging. The short secondary is so I can try to preserve some of the sugars and fresh flavors from the raspberry.
Also, would anyone know if transferring half of a batch through pumps from primary to secondary (before cold-crashing) would have an adverse effect on the yeast, beer or pump?
I'm planning on using gelatin and/or filter after cold crashing secondary to try to get a quick, clean-flavored and clear pour.
I'm thinking a 2-3 day (over-pitched) primary, 5 day secondary, 2-3 days for fining and cold crash before filtering and kegging. The short secondary is so I can try to preserve some of the sugars and fresh flavors from the raspberry.
Also, would anyone know if transferring half of a batch through pumps from primary to secondary (before cold-crashing) would have an adverse effect on the yeast, beer or pump?
