MasterShake
Well-Known Member
Hey guys, i brewed my first beer a Saison last sunday.
It fermented in about 74-78 degrees until about Thursday. It was bubbling every 4-5seconds, on Thursday it stopped bubbling at all and hasn't bubbled since...I know that bubbling doesn't mean anything. But can it be done so quickly? I have read that this yeast works quick, question is
..should I keep it in the fermenter even if the fermentation is finished for another week or so? or should I move it to secondary, or should I keep it in primary for another week and then move it to secondary? or should i just keep it in primary through out and NOT move it to secondary at all?
what is my best choice of action for this?
It fermented in about 74-78 degrees until about Thursday. It was bubbling every 4-5seconds, on Thursday it stopped bubbling at all and hasn't bubbled since...I know that bubbling doesn't mean anything. But can it be done so quickly? I have read that this yeast works quick, question is
..should I keep it in the fermenter even if the fermentation is finished for another week or so? or should I move it to secondary, or should I keep it in primary for another week and then move it to secondary? or should i just keep it in primary through out and NOT move it to secondary at all?
what is my best choice of action for this?