So I have this Old Peculiar sitting in secondary. It's been there for just over a week, and there is no activity at all. We're using plain old Cooper's Ale yeast, and it fermented vigorously in primary. There was some activity when we first racked to secondary, but now there's nothing, not even a little foam on top. Should I just bottle it, or is it still improving from aging in the secondary - is the yeast cake cleaning up the flavour or something? Is the yeast okay? The brew went well, the only problem being over-vigorous fermentation (we had to use a blow-off tube). Any suggestions?
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Kegged: Christmas Ale
Drinking: Saison Bātard
The Green Wall Nanobrewery
tibi non nolis