Hey gang...my brew buddy and I did my first AG batch in about ten years this past Sunday (I moved around quite a bit and was hard to travel with all my brewing equipment). Our recipe was based on BierMuncher's Outer Limits IPA
. His recipe calls for primary fermenting for 2 weeks at 68 degrees. It started bubbling about 4 hours or so after pitching, and has been fermenting like gangbusters the past few days. Woke up this morning and there's a bubble maybe every 1 seconds and about 90% of the krausen has fallen. My question is should I let it sit in the primary for the entire 2 weeks the recipe calls for, or should I rack it to my secondary? My understanding is you shouldn't let it sit in contact with the trub too long because it will start to produce esters, thus affecting the taste.
Any thoughts/ideas/suggestions most welcome!
On Deck: Mardi Gras Hefeweizen
Primary: Wood Duck IPA
Lagering: Tonginator Doppel Bock