Well,in this post....I'd like to find out what people believe to be true and/or false about fermenting beer.
Obviously, there is a visible part of the fermentation for the 1st week or so...in which the yeast is actively eating the sugar away, creating CO2 and alcohol. Once that is finished, some people suggest to take the reading more or less within 3 days intervals. If the reading stays constant...then bottling/kegging is the next stage.
However.....some people argue that the beer should stay in the fermenter for 3 weeks so that the yeast could drop out of suspension and clean the beer perfectly and so that the tastes would mature.
What do you guys think?
P.S. I never transfer my beer from primary to secondary fermenter. Simply because I am lazy and I dont want the beer to be exposed to oxygen anyway.
Obviously, there is a visible part of the fermentation for the 1st week or so...in which the yeast is actively eating the sugar away, creating CO2 and alcohol. Once that is finished, some people suggest to take the reading more or less within 3 days intervals. If the reading stays constant...then bottling/kegging is the next stage.
However.....some people argue that the beer should stay in the fermenter for 3 weeks so that the yeast could drop out of suspension and clean the beer perfectly and so that the tastes would mature.
What do you guys think?
P.S. I never transfer my beer from primary to secondary fermenter. Simply because I am lazy and I dont want the beer to be exposed to oxygen anyway.