I am fermenting a Marzen-style ale (recipe from the March/April 2021 issue of Zymurgy magazine). The yeast is Omega OYL-071 Lutra. I thought I’d give it a try because my room temp this time of year is 70.
The recipe says:
“Ferment at 70 'F (21 C) for 2 weeks. Condition in secondary at least 2 weeks, but 4 weeks would be
even better. Just let the yeast do the talking-it'll tell you when it is ready.”
So, to begin with, from my understanding anyway it seems to be the general consensus that racking to a secondary fermenter is unnecessary. So I’m not planning to do that. If anyone has thoughts on that, I’m all ears.
As to how long to wait until bottling, I’m not sure what they are getting at. I know that by a week or so the active fermentation will have ended. Then what? I could sample for SG, but I doubt it will change much after that first week or two at the most. Am I supposed to be visually inspecting for clarity or something?
If anyone knows what the recipe-maker has in mind, please let me know?