mikeusru
Member
I'm brewing a fairly strong IPA (nugget nectar clone) using about 10.5lbs of liquid malt. I'm guessing this is the reason that after a week, it's still bubbling away. the primary fermenter is a 6 gallon betterbottle carboy. I read that if left in the primary too long, the inactive yeast will start acting again and cause flavor problems, so i guess i shouldn't leave it in for more than two weeks. Is it OK to transfer to the secondary while the bubbling is still occurring - will there be enough yeast in the liquid that i won't need to worry about leaving the sediment behind? (i need to dryhop so secondary is a must).
thanks all
thanks all