This is my first time making a belgian strong and my first time with plans for two stage fermentation.
The fermentation has been going for 11 days with the airlock bubbling every 5seconds or so. I decided to check the gravity which read 1.019. The OG was 1.070.
How do I know when it's done fermenting? Also, if it is not done fermenting, can I still rack to the secondary fermentation?
After I checked the specific gravity, and put the cover and airlock back on, no more bubbling. That's weird.
So I guess my questions are:
Is secondary fermentation for actual fermentation or "conditioning", and if just conditioning, by racking when primary is not complete, do I risk ruining it?
Also, how do I know it's done fermenting? Do I simply check the SG every day or two to see if it is constant and not going down?
Lastly, on a side note, how do you know if it has become infected? I'm always nervous about that.
Can you tell I'm a newbie?