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Old 09-04-2012, 02:31 PM   #1
Jun 2011
duluth, ga
Posts: 7

This is what I'm brewing from the Brewmaster's Warehouse.

Crafty Gremlyn Brewing Holiday Spiced Porter
Christmas/Winter Specialty Spiced Beer - All Grain

Today is week 3 of being in the primary fermenter. How long do I keep this in the primary fermenter before I move it to the secondary? How long do I keep it in the secondary? I looked inside the bucket and the yeast appears to be almost "climbing" the inside sides of the bucket. Is this normal? This is my first all grain brew as opposed to malt so just wanted to make sure all is going smooth.

Thanks in advance for any help.
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Old 10-05-2012, 05:16 AM   #2
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 5,188
Liked 993 Times on 721 Posts

everything looks good & normal. keep that fermenter closed as much as possible. get a better bottle or glass fermenter if you want to admire the yeast at work

there is no need to move to secondary, unless you are going to add something like fruit. if not, just keep it in primary for 4 weeks then bottle/keg. if your sanitation is good, you could keep it in primary twice as long as that (if not longer still). moving to secondary = increased risk of infection for little gain.

although a lot of recipes call for a secondary, a lot of people have moved away from it. even authorities like Zainashef and Palmer have changed their minds on the necessity of secondary.
What hops should I grow? Looking for cheap honey?
- Conditioning: Empty-the-freezer DIPA (1 pound of hops in last 5 mins, Chico & 644 split)
- Drinking: English Barleywine (half on brett), local sour cherry kriek #2, sour blond on second-use cherries, 3726 + dregs mega-mix sour, Bugz n' Critters sour.
- Aging: 3726 saison w/ Lochristi, GNO 3724 saison w/ brett mix, cherry mead, acerglyn, and a few other sours...

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