Originally Posted by dstranger99
What is the actual verdict on subjects like this? Fermentation, the hydrometer, etc?
Is the rule of thumb to just wait until the air lock stops bubbling, then move to the secondary, I would think checking it so often by cracking the top to get a hydrometer reading increases the chance of infection?
There is no general rule as all yeast ferment differently and the temperature you ferment at will increase or decrease the rate of fermentation.
Once the airlock stops bubbling you know that fermentation is slowing down and usually around the 7-10 mark would be a good time to sample gravity as a progress report but there is still the clearing and clean up phase that follows and that could take another week or three