So…I’ve seen a good number of posts that say the longer that you let the beer sit on the yeast in primary, the more off flavors are “cleaned up.” I’ve also seen people talk about dumping the yeast out of conicals once the primary fermentation has finished. So what’s the consensus? I’m not worried about this, more curious I guess
I have a batch of bourbon barrel porter in my primary and the bubbles have dropped of significantly since Sunday. I was planning on 2-3 weeks in primary anyway, but figured I’d get some other opinions. I’ve kept it between 61-65 and it bubbled like hell for the first 3 days. 2-3 week primary, 4 secondary sound about right?