Okay, I need some opinions here. My Holiday Christmas Ale has been in the primary for nine days now. The air lock is as busy now as it was the day after I pitched (burps about every 5-7 seconds). Of the first three batches, this one took off the best. https://cdn.homebrewtalk.com/gallery/data/1/2/0/2/2/GreatHead.jpg
The trub hasn't noticeably increased since the third day. When I shine a light on the side of the carboy I can see the yeast flying around in there, although not as much as the first few days. I'm going to brew again Saturday and I was planning on pitching the new batch on the yeast cake.
The question is: should I leave it alone until it shows obvious signs of slowing down a bunch, or get it off the yeast and into the secondary? I'm not overly concerned about it being in there over the "golden rule" of one week. My thought now is that there are enough yeast still in suspension that they'll travel into the secondary and keep going until the sugar is all gone. My fear is that I'll be wrong and racking it will stop the fermentation before it's ready.
The trub hasn't noticeably increased since the third day. When I shine a light on the side of the carboy I can see the yeast flying around in there, although not as much as the first few days. I'm going to brew again Saturday and I was planning on pitching the new batch on the yeast cake.
The question is: should I leave it alone until it shows obvious signs of slowing down a bunch, or get it off the yeast and into the secondary? I'm not overly concerned about it being in there over the "golden rule" of one week. My thought now is that there are enough yeast still in suspension that they'll travel into the secondary and keep going until the sugar is all gone. My fear is that I'll be wrong and racking it will stop the fermentation before it's ready.