« on: May 30, 2012, 08:00:30 AM »
I have been all grain brewing for almost a year now and, pretty much, always followed a formula of two weeks in primary and one week in secondary and then keg/bottle. I have been reading posts reflecting the opinion that secondary is not necessary, perhaps even unwise, unless conditions such as dry hopping, lagerring or some others dictate it. So my question is how to determine when to rack to the keg based on temperature. I have those stick on thermometer things on both my fermentation buckets and the temperature reads 70 deg F and there is only an occasional bubble in the airlock. I brewed six days ago on May 24 and the fermentation got off to a great start, bubbling away during the first 24 hours. The temperature rose to 74 deg F during the first several days (I was out of town during some of that time). The fermentation chamber is a temperature controlled chest freezer held at 70 deg F, plus or minus a couple deg.
So, should I rack to my keg/bottles or give the yeast more time to clean things up despite the obvious temperature drop?
Thanks in advance.