Hello everyone, I've got a few questions that I'd love to get answered because I'm being given conflicting advice from several different homebrewers who've been at the game for awhile. As it stands, I brewed a west coast IPA, my first homebrew ever, on 11/18/15, and primary fermentation is all good and done (no bubbles at all from the airlock, except for little fluctuations here and there once every five minutes or so). As far as I know, I completed every step in my recipe guide perfectly and didn't have any issues during the brew itself.
My confusion comes in where my recipe guide says "after all apparent bubbling has stopped for approximately 3 days, and if the specific gravity is where it needs to be (1.062 is what my guide tells me) then the beer is finished fermenting". The very next step on the recipe guide is Bottling, which I know doesn't come right after this stage.
A brewing guide from the same company that came with my equipment reads thus: Wait until bubbling stops in primary fermentation, sanitize the secondary fermenter, bung, airlock, auto siphon, and hose. Siphon the beer from the primary fermenter to the secondary and seal the filled container with a half-filled airlock, as before in primary fermentation. Allow the beer to rest in secondary fermenter for one-two weeks then bottle.".
Everyone that I've spoken to in the homebrew world said I need to actually wait two whole weeks after primary fermentation comes to a halt, not three days, then siphon the beer into a secondary fermenter and keep it there for two more weeks before bottling. I'm not an absolute novice, and have read extensively about what and what not to do, but I'm just confused now. Why would the recipe guide intentionally leave out important steps or give me differing language.
Another brewer, who actually works at a large restaurant in town, told me that I need to wait the 14 days, but that the three days that fermentation was happening counted as the first three of my days, so after bubbling stopped (today) it would only be 10 days from now until I transferred the beer. This brewer told me that I needed to heat the beer up (only by 3-4 degrees in F) for 24-48 hours, which he said would kill off some impurities that would cause skunkiness and off flavoring, then transfer to a secondary fermenter and give that fermenter two whole weeks before bottling.
You see my confusion?
As I said before, the end of the fourth day is approaching soon (96 hours will be reached 11/22/15 at 1930 hours) and I don't want to miss out an important step that might make my brew funky.
Any and all help is greatly appreciated! Thanks!