I have one 6-gallon carboy I use as my primary fermenter and two additional 5-gallon bottles. The milk stout I brewed last is taking longer to ferment, probably because the temperature on my basement floor dropped to 62F. I brought it upstairs and it has been bubbling away at 64 degrees for about 10 days now. Today it has almost stopped. The instructions say to let the beer rest for a while before bottling. I am trying to decide whether to siphon it into a 5-gallon carboy (should be able to almost fill it up and minimize amount of oxygen), so I can brew the next batch (trying to stock-up for springtime), or whether I should just let this sit for two more weeks in the primary and be patient.
What do you think?
Thanks, Patrick
What do you think?
Thanks, Patrick