Stevenhill
Member
Hi, All
Please forgive the noob nature of the question, but I'm not getting a good answer from my books.
I have made some all grain pale ale recipe. 3 days ago I pitched it and there's plenty of crust on the top..
so, my question(s) are:
How long should I leave it for primary fermentation?
When I transfer it to the secondary fermentation vessel, should I siphon? or use the tap? i wonder if one might cause more of the crud at the bottom to be disturbed.
My recipe tells me i should rack it at 1011-1012 SG, but I don't know whether i should move it to another large vessel with some Krausen yeast and some additional sugar and THEN bottle it.... or if i should just bottle it straight from the secondary fermentor.
Thankyou to anyone who can point me in the right direction.
Please forgive the noob nature of the question, but I'm not getting a good answer from my books.
I have made some all grain pale ale recipe. 3 days ago I pitched it and there's plenty of crust on the top..
so, my question(s) are:
How long should I leave it for primary fermentation?
When I transfer it to the secondary fermentation vessel, should I siphon? or use the tap? i wonder if one might cause more of the crud at the bottom to be disturbed.
My recipe tells me i should rack it at 1011-1012 SG, but I don't know whether i should move it to another large vessel with some Krausen yeast and some additional sugar and THEN bottle it.... or if i should just bottle it straight from the secondary fermentor.
Thankyou to anyone who can point me in the right direction.