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If I rack my beer to a secondary fermentor, can I just pour a new brew into my primary fermentor, leaving the trub in it? Are their sanitation issues here? I would be putting the new beer into the primary fermentor and on top of the trub very soon after racking the old beer out of the...

Is this bad? The temp fell during then first days of fermentation and the yeast became much less active, very little to no activity. I moved the carboy and when the temp rose, the yeast became very active again. Am I doomed?

I was thinking of setting up a cycle of sorts. I know times will be different depending on the beer I am making, but as a beginner I am not getting fancy yet. Does this sound about right to anyone: Two weeks in Primary, Two weeks in Secondary, Two weeks in bottles? Any suggestions...