strangecarr
Well-Known Member
Hope this isn't a stupid question,
Just to clarify,
a) How long should you leave primary fermentation going - until the bubbles stop regularly?
b) after secondary fermentation (is this approx 2 weeks?), is there enough yeast left in solution to undertake conditioning and carbonation using priming sugar?
Just to clarify,
a) How long should you leave primary fermentation going - until the bubbles stop regularly?
b) after secondary fermentation (is this approx 2 weeks?), is there enough yeast left in solution to undertake conditioning and carbonation using priming sugar?
