I started a Burton bridge porter kit 8 days ago which bubbled like made for the first 3 days and then stopped. Current gravity reading is 1.012 and has been for 3 days. (Instructions say it should finish at 1.008)
Will transferring to a secondary fermenter help bring it down further?
Is it really worth using a secondary fermenter or should I just keg?
Is bottling better? I have got enough bottles but wanted to get a Belgian abbey on next which I would prefer in bottles.
Thanks
Will transferring to a secondary fermenter help bring it down further?
Is it really worth using a secondary fermenter or should I just keg?
Is bottling better? I have got enough bottles but wanted to get a Belgian abbey on next which I would prefer in bottles.
Thanks