The yeast was Nottingham, and temp in the house is usually around 69 F, but I do not know what the wort temp was while fermenting. Just to be sure I understand correctly - it's okay to leave it in the bucket for 3 weeks? Are beers harder to oxidize than wine?
I tend to secondary now. I just bottled last night and it was in primary for 3 secondary for 2. And after I put it into the bottling bucket I realized how much more yeast I would have in my bottles.
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