I brewed a IPA 6 days ago. Pitched rehydrated BRY-96. Fermentation started in under 24 hours and the airlock was rolling for a couple days and stopped. I went to rack to secondary this morning and was getting a bubble ever couple of seconds. Temperature has been a steady 68f. Is this normal? Should I go ahead and rack to secondary or let it sit.
Airlock stopped. Restarted a couple days later
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troy2000
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I'd let it set... six days isn't all that long.
Do not use an air lock to measure fermentation progress! When gravity plateaus, that is your key.
do you have a hydrometer? if not, you should really get one. an airlock's purpose is not to indicate whether your beer is fermenting or not. it's sole purpose is to let CO2 escape out while keeping nasty bugs and molds out.
also, i would highly recommend searching everything you can about the use of secondary. you don't want to transfer before the yeast has been able to do it's full job (which isn't simply converting sugars to alcohol). if you get impatient, although you may end up with drinkable and average beer, you won't end up with a good or even great final product.
there are also many, many people talking about how the use of secondary at the homebrew level isn't necessarily necessary. even with a dry-hopped ipa, if you're not wanting to harvest the yeast, you could just dry hop into your primary vessel.
here is a site i've really been into lately that could help give you some idea about using a secondary vessel at our scale (and lots of other cool experiments as well):
http://brulosophy.com/exbeeriments/
also, i would highly recommend searching everything you can about the use of secondary. you don't want to transfer before the yeast has been able to do it's full job (which isn't simply converting sugars to alcohol). if you get impatient, although you may end up with drinkable and average beer, you won't end up with a good or even great final product.
there are also many, many people talking about how the use of secondary at the homebrew level isn't necessarily necessary. even with a dry-hopped ipa, if you're not wanting to harvest the yeast, you could just dry hop into your primary vessel.
here is a site i've really been into lately that could help give you some idea about using a secondary vessel at our scale (and lots of other cool experiments as well):
http://brulosophy.com/exbeeriments/
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