Hey guys, brewing my very first batch. It's a coopers irish stout that's currently at 2 weeks in the fermenter. The airlock is still bubbling verrrrry slowly (several minutes between bubbles). I'll be serving from a keg in my keezer.
I was wondering when I should transfer to the keg? When the bubbling stops completely?
Also, after purging, should the keg go into the keezer already or sit some more at room temps?
I was wondering when I should transfer to the keg? When the bubbling stops completely?
Also, after purging, should the keg go into the keezer already or sit some more at room temps?