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Old 01-27-2011, 02:43 AM   #1
Jan 2011
Orlando, FL
Posts: 13

Hey all,

My first batch of home brew is still alive.

I have been fermenting my ale in a glass carboy for 10 days, with a rubber stopper and 1/2" or so blow off tube in sanitized water.

Since i have pitched the yeast fermentation peaked around day 3 bubbling 3x per second. It has since slowed greatly to about 1x per min 50secs.

How long do you recommend i leave the brew in the fermenter before transferring to bottles and then how long should i condition?????

The beer appears to be very dark reddish and has not cleared much since first transferring to the fermenter.

Any advice is greatly appreciated, thanks!

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Old 01-27-2011, 02:45 AM   #2
I use secondaries. :p
Walker's Avatar
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts

at least 3 weeks in a fermenter, preferably 4 in my opinion. Then bottle and keep at room temp for about 2 weeks.
Ground Fault Brewing Co.

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