KRYLOK
Well-Known Member
I have a German Light Ale that has been fermenting for 6 days and has no more co2 coming up. Its in a 6gal food grade bucket and i don't have a carboy.
Should i leave it in there longer? I have heard people say to leave it for a week and some for up to 5 weeks?
Any suggestions?
thanks KRYLOK
Should i leave it in there longer? I have heard people say to leave it for a week and some for up to 5 weeks?
Any suggestions?
thanks KRYLOK