jef179
Member
I'm a noob, only made 4 batches so far but they turned out well so i thought i'd try my favorite style. The recipe I got calls for adding champagne yeast to the secondary. So i guess i have a few questions, but any thoughts would help me out. is 10 - 14 days in the primary a long enough time? why the second yeast? should i keep the temp the same after racking to the secondary? i forgot to aerate the wort before pitching the yeast, but it started fermenting pretty rapidly, so hopefully no problems there. i assume i should NOT aerate it when i pitch the second yeast into the secondary fermenter? how long in the secondary? how long in the bottle? help! i searched the forums but could only find recipes pertaining specifically to imperial stout. btw, i love reading these forums. you all are very informative. thanks in advance - jf