Time for secondary? Bottling? Patience?

[BierLiebe]

Hi all,

So, for my very first batch of home brewing nectar I decided to try something nice and easy, :cough: lol

Saison

Here's what I used:
6# Briess Weisen DME
1# Amber Belgian Candi Sugar
1/4# 120L Crystal Malt
2oz. Mt. Hood Hops (bittering)
1oz. Willamette Hops (finishing)
White Lab WLP568 Belgian Saison Yeast Blend
Orange peel, ginger powder, ground coriander, Irish Moss
(5gal batch)

So, I've been told how much this yeast loves heat. Not bad for summer, right? Well, it still gets down to the low 50's here at night (but 80's in the day) and this hasn't been stored in much of a temp controlled environment. I finally got a heat belt for my glass carboy, but it just went on it yesterday.

I'm 8 days in. Completely forgot to get an OG, but tested it today and it's down to 1.010. Bubbles in airlock down to about 5-6 per minute.

So, my question is... What do I do now? Leave it a little longer? Secondary? I still haven't quite figured out when a secondary is necessary/reccommended (to get dead yeasties out?). I was told to expect a pretty long primary. 8 days feels kinda short...

Any advice is welcome, please.

Thanks a lot!

 

[Hammy71]

There really isn't any need to secondary. Let it sit for at least 2 more weeks than go ahead and bottle it. At 1.01 it's more than likely as low as it's going to get, but letting it condition before you bottle will make a big difference. Sounds like somebody just made beer......

 

[BrewerBear]

Like Hammy71 said let it sit a couple more weeks,then bottle condtion for around 3 week,try to keep the bottles around 70 for that time. Enjoy