"some girl" <aiming@your.head> vociferously pondered
news:1gvbu0t1c02a0pdcbgh5hp9efmgrnjqmdf@4ax.com...[color=blue]
> My question is when do you know it's time to transfer to the glass
> carboy for the secondary fermentation? I don't want to open it until
> that time but I do sniff the bubbler :)
> Thanks for any assistance.[/color]

I always wait two weeks. (but the truth is that you can do it when it is
obviously through. By that I mean that the kreusen has fallen considerably
and the bubbles coming out of your fermentation lock have almost stopped
completely)
I always use a secondary. (but the truth is that you don't have too. The
thing about the secondary is that it lets the yeast settle out nicely and
ensures that your fermentation is really over)
I don't ever open up the primary until it is done. (but the truth is that
some people do for the fore mentioned reasons.)
Bubbler Sniffing Rocks! (but the truth is that I am easily entertained)