Biscuits
Well-Known Member
This is my first brew and it is a Brewer's Best Milk Stout. The directions said after pitching the yeast to let it ferment 5 to 7 days, after the 3rd day visual signs of fermenting slowed to nearly a halt....by the end of that day it was completely stopped. I know that just because the air lock isn't bubbling that it doesn't mean the yeast isn't doing it's thing, but I also know that its best to transfer to secondary when fermenting is slowed but not completely stopped. I gave it another day (the 5th day) and I transferred to secondary.
My concern is that I took it off of the yeast cake too soon and I may not get the best quality beer I can. I have read that the yeast will run out of sugars to eat and then start consuming other byproducts they put off giving the beer a better taste. It's my first batch so I am not going to be too overly bothered by a small mistake but I just want to know if it is best to let it sit in the primary longer even if the directions say otherwise?
My concern is that I took it off of the yeast cake too soon and I may not get the best quality beer I can. I have read that the yeast will run out of sugars to eat and then start consuming other byproducts they put off giving the beer a better taste. It's my first batch so I am not going to be too overly bothered by a small mistake but I just want to know if it is best to let it sit in the primary longer even if the directions say otherwise?