Help with Notty Danstar dry yeast

[beerman123]

Ok so I am still fairly new to this still and this the first time I have used a dry yeast for AG. I chose to ferment a blonde ale with Notty Danstar at about 64 degrees in my basement. It started off very slow and took about 2 days to start fermenting to the point of constant bubbles coming out my airlock. It has now been in the primary for 4 days and I just watched the airlock for 5 mins and did not see one bubble. Temp has been in the 63-66 degree range during these 4 days.

The question is, should I rack to secondary now or let it sit on the yeast cake in the primary for a few more days? Please help! Thanks.


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[flars]

Leave it in the primary until it is done fermenting. Taking it off the yeast will only compound any problems.
Hydrometer readings are the only way to gauge fermentation activity. Take a reading two weeks from the beginning of the fermentation. Take another reading two days later. If the readings are the same fermentation is complete.
Give the yeast a few more days to clean up the natural off flavors produced by the fermentation and then you will be ready to bottle. There is no rush to bottle.

If you are fermenting in a bucket the CO2 is being produced at a slower rate and escaping around the seal of the lid. This is common for buckets and is not a problem. The wort is still covered by a blanket of CO2.

 

[BigJack]

What Flars said.

I typically leave my brews 3 weeks in the primary and then package- and I use Notty often. I haven't used a secondary in 7 years.

 

[BigFloyd]

4 days is still early in the process. Just because it's not off-gassing doesn't mean that it's not still fermenting. Give it a good 10 days, check the gravity. Check again in four days. If the numbers are the same, it's done and ready to bottle.

Forget the secondary for this beer even of the kit instructions (which are often wrong) suggest it.