Recent content by amerikanbeat

I understand the point of using a carboy, the effect it has on a batch. But I am unclear on the mechanism. Why does two weeks in the carboy produce an effect on the batch that two weeks longer in the primary fermenter doesn't? Is it about leaving the sediment behind? My understanding is that...

Thanks!

I'm making my first ever batch, an all malt brown ale from a kit. Starting gravity was right on target at 43. The final is supposed to be 12 but going by the satellite fermenter it has been sitting on 20 for a few days now. I have not seen the airlock bubble since maybe the second day or so...