SkyDog
Active Member
Cooked up a nice midwest porter 14 days ago. I pitched an activator pack which had been in the fridge for a few weeks and got no visible signs of fermentation after 72 hrs.
I pitched my backup Munton's Gold yeast and saw a 1 inch layer of foam on top by Thursday morning. That's when I left town for four days.
After I returned home I waited until Thursday (1 wk after pitching backup yeast) to check the gravity which was at 1.020. SG was 1.044 and FG is supposed to be 1.010.
Three days later and it is at 1.018.
What I'd like to know is whether I should leave it in the primary(carboy) longer or move it to the secondary? Do the particulates in the bottom of the carboy help the fermentation or are they just spent nutrients?
Thanks in advance for any advice!
I pitched my backup Munton's Gold yeast and saw a 1 inch layer of foam on top by Thursday morning. That's when I left town for four days.
After I returned home I waited until Thursday (1 wk after pitching backup yeast) to check the gravity which was at 1.020. SG was 1.044 and FG is supposed to be 1.010.
Three days later and it is at 1.018.
What I'd like to know is whether I should leave it in the primary(carboy) longer or move it to the secondary? Do the particulates in the bottom of the carboy help the fermentation or are they just spent nutrients?
Thanks in advance for any advice!