I DID read the long sticky on Primary-to-Secondary. Thanks for everyone that posted. I would have added to that, but I didn't think my question or potential answers would benefit the thread.
I have two worts in primary and hope to get answers on both. If I need two posts, please let me know.
1) Belgium Wit: (Recipe follows)
9/21 Primary Start OG = 1.063 (Recipe called for 1.059 with BTP)
10/10 G = 1.013 (Recipe calls for fg of 1.015)
Still bubbling every 12 secs.
Primary in plastic pale, some bubbles on top no noticeable krausen.
I think I'm ready for secondary or maybe even bottling. Thoughts?
2) Coffee Stout (sweet stout style)
for recipe and problems.
Brewed 9/29 OG = 1.071 (recipe called for 1.058) (lots of mistakes here)
10/10 G = 1.030
Still bubbling every 28 seconds
Primary in plastic pale, noticeable krausen.
I stirred the bottom gently to stimulate the yeast. I don't think I'm done in primary.
I really appreciate everyone's input.
Recipe for Belgium:
004 Belgium Wit
16-E Belgian Specialty Ale
Size: 5.0 gal
Calories: 198.32 kcal per 12.0 fl oz
Original Gravity: 1.059 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 11.63 (1.0 - 50.0)
Alcohol: 5.86% (2.5% - 14.5%)
Bitterness: 17.9 (0.0 - 100.0)
6.25 lb LME, UC Pale
2.5 lb Orange Blossom Honey
1.0 oz Hallertau (4.5%) - added during boil, boiled 45 min
.5 oz Hallertau (4.5%) - added during boil, boiled 10 min
.5 oz Corriander seeds - added during mash
.5 oz Corriander seeds - added during boil, boiled 10.0 min
1 oz Orange zest - added during boil, boiled 10.0 min
1.0 ea White Labs WLP550 Belgian Ale (HBUSA)
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
OG 1.063 @ 72 degrees
Messed up adding coriander seed and Orange peel - started cooling wort and remembered. Brought wort back to boil and added ajuncts and boiled 10 min. Then re-ice bathed wort.
10/10 g = 1.130 Still in Primary
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