I am on my second brew and it's been in the fermenter for 4 days today. OG was 1.058 and today it is 1.025 and still bubbling away, albeit pretty slowly. My question, is there much advantage in leaving the wort in the fermenter for several days after all bubbling has stopped? I do not have a carboy so I am forced to either rack if off to another 6.5 gal bucket, which has been discouraged, or leave it in the fermenter for a week after bubbling stops (or if I go a couple days with no drop in the SG). Is there any advantage to leaving it for 10 days as opposed to 2 weeks? I understand it is good to get it off the yeast cake at some point, but how soon is too soon to bottle after the worry about exploding bottles has passed? I am doing a robust porter this time.
No matter what I say - I don't know what I am doing!
Bottle conditioning: Stout (1-07)
Drinking: Robust Porter
Next up: not sure