marzipan71
Member
Hi All,
I'm brewing a Belgian trippel (the NB Carmelite partial mash) using Wyeast 3522 and have a quick question. My batch was brewed on 6/12/14 (OG of 1.084!) and has been bubbling away happily in the primary (very glad I used a blow off tube!), and its still bubbling away now 13 days later with a bubble every 4 seconds or so @74F, so still pretty active.
Most advice I read is to transfer to a secondary after 1-2 weeks of fermentation. Most of my brews to date have settled down within around 7 days, but this is still going strong. I thought of transferring it to secondary today, but upon peering into the fermenter saw its still got a very healthy and thick layer of krausen on top.
Question: Given the krausen looks very healthy, should I just leave it in the primary and keep checking until the krausen falls before transferring to secondary?
Or should I transfer it to secondary anyway to get it off the trub in the bottom of the fermenter?
All thoughts welcome and appreciated! Thanks!
I'm brewing a Belgian trippel (the NB Carmelite partial mash) using Wyeast 3522 and have a quick question. My batch was brewed on 6/12/14 (OG of 1.084!) and has been bubbling away happily in the primary (very glad I used a blow off tube!), and its still bubbling away now 13 days later with a bubble every 4 seconds or so @74F, so still pretty active.
Most advice I read is to transfer to a secondary after 1-2 weeks of fermentation. Most of my brews to date have settled down within around 7 days, but this is still going strong. I thought of transferring it to secondary today, but upon peering into the fermenter saw its still got a very healthy and thick layer of krausen on top.
Question: Given the krausen looks very healthy, should I just leave it in the primary and keep checking until the krausen falls before transferring to secondary?
Or should I transfer it to secondary anyway to get it off the trub in the bottom of the fermenter?
All thoughts welcome and appreciated! Thanks!