funkyskier
Active Member
I'm on my second brew. Its a Belgian Carmel Wit. It has been steadily fermenting for 7 days and still is releasing lots of CO2. I am going to let it keep going until things slow down. Gotta love high quality liquid yeast, it just keeps on working. When I rack to the secondary fermentation bucket, should I take a bit of the cake along with it? Or should I try to keep it as clear as possible? If I bring a bit of cake along for the ride, should I stir it up? or just let it settle out easy in the bottom of the bucket?
Thanks in advance
Mark
Thanks in advance
Mark