Just a quick question for ya... I have my NB Houblonmonstre Triple IPA in primary right now... It has been there since 9-1 and the airlock was rockin and rollin up until a day or two ago. It is still bubbling along but has slowed way down already. Is that fairly normal??? It stays at or around 70-72 degrees. Only being in primary for a little less than a week seems really quick to me (though I'm use to the mead timeline
One other question I have is... If I skip the secondary, which I plan to, How should I go about adding the priming sugar mixture at bottling time?
Do I just make up the priming mixture and pour it into the primary, or do I rack into another carboy on top of the primer? I don't want to kick up the yeast at bottling time for obvious reasons (sediment and clarity reasons).
I have been reading about secondaries vs. no secondary on here and the instructions that came with the kit stated if I chose not to use a secondary to leave the batch in primary for an extra week.
Thoughts? Suggestions? Previous experiences?