Bromley
Well-Known Member
I have an extract Wee Heavy Scotch Ale in my primary fermenter, and it has been going strong and steady for 11 days now. I've been told that leaving a brew in the primary for too long can lead to off-flavors due to the contact with the trub. So, basically I am torn, do I leave it in the primary until fermentation slows down and risk off-flavors? Or rack to secondary while fermentation is still occuring and risk stopping fermentation?
This is only my 4th homebrew batch. If anybody has any suggestions, I would greatly appreciate it.
Thanks
This is only my 4th homebrew batch. If anybody has any suggestions, I would greatly appreciate it.
Thanks