That's what I want to say, I don't use anything other than time with my beer! You can use finings but it doesn't change the fact that the beer might still be "green."Schlenkerla said:Wait! Wait! Wait!
Brewing teaches patience!!!
The yeast will be done when it's done. No matter how much we may talk about a 1-2-3 methid or things you read will tell you when your is done fermenting, there is no set schedule. Yeast is a living creature, and like all living thingd if its not healthy and happy its not going to move quickly. DO NOT rush your yeast. They'll drop out when they're good an well ready (unless it's a nom-flocculent strain, then finings may be in order)ericd said:It's been two weeks, a week to go.
I can not figure out any good reason why any one would write such instructions.DaleJ said:I'm about to do a kit English Bitter; and the instructions say "Don't ferment more than 12 days."
How, if in anyway, does that play into this whole approach?