If all you had to go by was airlock activity, how would you define a
complete fermentation? Right now I get a CO2 bubble every 12-13 seconds, a
considerable slowdown since two days ago, but fermenting nonetheless.

What I want to avoid is keeping the beer on the trub for too long and
getting off flavors. I also want to make sure that the remaining yeast is
active enough to give me carbonation during bottle conditioning

"BierNewbie" <BierNewbie.2mdrar@usenet.brewtank.com> wrote in message
news:BierNewbie.2mdrar@usenet.brewtank.com...[color=blue]
>
> Fermentation *should* be done before racking to secondary. This is the
> time the beer starts to clear.
>
>
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> BierNewbie
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