MarcJWaters
Well-Known Member
So, I am wondering how long the yeast stays alive after fermentation has stopped. As I do not plan on kegging, I need the yeast to be alive at bottling. Most of the recipes I read say 10/10 days in primary/secondary even though 90% of the batches I have done, the hydrometer balances out on day 7 or 8. Typically, that is when I bottled.
Advice?
Advice?