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I generally wait til the Krausen has thinned and a nice yeast cake formed on the bottom, this way you're transferring minimal yeast into secondary.
Opps, didn't read that correctly - you're not transferring to secondary. If you're using a yeast regularly, you'll get a feel for it...otherwise go with stable hydrometer readings.
Usually you use hydrometer readings. When the SG reading is the same over a period of a few days then fermentation has finished and you can chuck it in your keg or bottle or whatever
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