Hi everyone,
After 4 days of fermentaion (Nottingham dry yeast) the final gravity was reached. I´ve added the dry hopps and wait for 5 days before bottlling.
My trub was very floffy and i had a lot of lost. I´ve checked in the Forum and some Folks leave it for 2 -3 weeks in the Primary in order to get a dense cake.
My question would be: if i leave it for 2 weeks in the Primary after all the sugar is consumed (which was 4 days), the yeast would not starve?
i see People having a very nice (like cement) cake which makes botlling so less annoying and with no loss.
any thoughts?
thanks
After 4 days of fermentaion (Nottingham dry yeast) the final gravity was reached. I´ve added the dry hopps and wait for 5 days before bottlling.
My trub was very floffy and i had a lot of lost. I´ve checked in the Forum and some Folks leave it for 2 -3 weeks in the Primary in order to get a dense cake.
My question would be: if i leave it for 2 weeks in the Primary after all the sugar is consumed (which was 4 days), the yeast would not starve?
i see People having a very nice (like cement) cake which makes botlling so less annoying and with no loss.
any thoughts?
thanks