Hello everyone,
I started an American Wheat - All Grain this past Thursday. The yeast was very active for 3 days and now it's completely still.
Does it matter how long I wait before I move it to the secondary fermenter or am I good as long as the yeast is no longer active?
I expect I'll want to get a gravity reading to make sure I am close to my expected FG, right?
Any pointers are greatly appreciated.
Thanks,
D
I started an American Wheat - All Grain this past Thursday. The yeast was very active for 3 days and now it's completely still.
Does it matter how long I wait before I move it to the secondary fermenter or am I good as long as the yeast is no longer active?
I expect I'll want to get a gravity reading to make sure I am close to my expected FG, right?
Any pointers are greatly appreciated.
Thanks,
D