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Secondary
I also have a question my 2nd batch of British pale ale has been in my secondary for 12 days I just racked it to another carbouy to bottle and get the hoops out and try to let the yeast settle. But it's still fermenting, a bubble
every few minutes,is this ok to bottle ? I've never
had a batch go on this way, and the FG hasn't changed since I put it in the secondary.
If the SG of your beer hasn't changed at all after several days it's done fermenting. The bubbles that you're getting are due to CO2 that dissolved into the beer during fermentation working it's way out. As long as you gravity isn't dropping anymore it's safe to bottle.
bubles mean nothing after the first week, I wouldn't even use a secondary for an ale, but that's your choice, alot of people do it, but it's just more work, and exposes your beer to the air more than it needs to be.
I ferment in primary, dry hop in primary, and the after 2 weeks, put it into the bottling bucket or keg. Your bottles are actually the secondary, and the yeast will settle nicely to the bottom. I save a true secondary for fruit beers.
The biggest problem with taking the beer off the yeast, is that people do it to early, right after fermentations is complete. If you do this, you don't let the yeast work it's real magic, Cleaning up the off flavors, and green flavors. Some yeasts are cleaner than others, but for the most part you need to leave the yeast on the cake for at least 2 weeks. Some like the S-04 are incredibly clean even after as little as 3 days.
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