At a rate of 12 - 13 seconds between co2 bubbles, I'd say it's safe to rack
to secondary.

Contrary to what others have said in this thread, I have always put my beer
in secondary for the past 19 years.

Leaving beer on the yeast in primary too long can give you off flavors, do
to the fact that the yeast that is dead (not all of it is dead but some of
it dies and some goes dormant) starts to decay.


"Joe Murphy" <spamthis@spam.com> wrote in message
news:9qWdncQqqo9aNUDYnZ2dnUVZ_g6dnZ2d@rcn.net...[color=blue]
> 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=green]
>>
>> Fermentation *should* be done before racking to secondary. This is the
>> time the beer starts to clear.
>>
>>
>> --
>> BierNewbie
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>>[/color]
>
>[/color]