racking to secondary for conditioning and temperture

[Shandarr]

Hello all


I am brewing my first home brew, a sweet stout. http://www.brew-monkey.com/recipes/html/sweetstout.htm is the recipe, I know it might be a bit ambitious for my first attempt, and had to change the recipe slightly due to what grains were avalible. I have kept it at 67 F for 14 days now and am looking to rack it out for conditioning, SG is at 1.0037. now my question is should i strain out the yeast that was fermenting it or not (fermentation is complete), if i do, will i have to add more yeast into the secondary for bottling time (will be using dextrose come bottling time) and also what would be a good conditioning temperture, as i am using a chest freezer with an external temperture controller, i plan on leaving it rest for another 14 days, and then another 14 days from bottling. i have scowered some info from this site as well as others but they do not go into specifics with this. I could sure use some help with this one.

cheers

 

[helibrewer]

Is the FG 1.037 or 1.0037? What was the OG?
Did you do this as an all grain or convert to extract with steeping?
There is really no need to move this to a secondary, it will condition just fine in the primary, especially for that short a period.

When moving to a secondary (if you do), you would rack off of the yeast cake. There will be plenty of yeast in suspension to take care of the bottle conditioning after priming.

When conditioning in primary or secondary, getting the beer below 40F will greatly help with clarity. Once it's bottled and primed, it needs to sit at 70F or higher for a few weeks (2-3 generally, often more) in order to carbonate, then if can be refrigerated.

 

[Shandarr]

I did all grain with it, no extract at all, the OG was 1.051, four days ago the SG was at 1.037 (sorry my bad for putting in that extra 0) I will take another reading on the gravity in a few days and see where it is at, however i think i will wait for another 14 days before racking it out on your advice, and I have dropped the temp. down to 40F as well and see how it goes, i can already smell the sweetness coming off it, as well as a bit of a coffee aroma.