Ok guys another billion questions for you, geez I could make up the FAQ by myself and you guys could answer them hehe
Basically I am not stupid (some may think otherwise) but what I am trying to achieve is the best possible result out of beer and do the right things along the way. Since I've been here I've a number of things I have been doing wrong and have corrected them so for some n00b home brewer coming in through the door at least see's these sorts of questions and knows them already.
Firstly how long should you leave a beer to ferment in 1st fermentation before racking? I have heard mixed answers to this ranging from 3 - 4 days right through to the end of the fermentation.
Second question while racking how much do you leave in the bottom? I have generally tried to get the maximum out of it (as you would) and stopping it once the line starts to get cloudy. Is this a good idea? How can I be sure I'm getting the yeast?
Lastly once the beer has fully completed fermentation and I place it in the fridge what is this actually doing to do the beer as the yeast I am using comes with the can and I thought it would have freezed it arse off literally? Can I bottle after it has been in the fridge for 'x' amount of weeks, someone mentioned in another thread about having some kind of rest at room temperature, what's that all about?
EDIT:
Thanks
Cheers
Darren
Basically I am not stupid (some may think otherwise) but what I am trying to achieve is the best possible result out of beer and do the right things along the way. Since I've been here I've a number of things I have been doing wrong and have corrected them so for some n00b home brewer coming in through the door at least see's these sorts of questions and knows them already.
Firstly how long should you leave a beer to ferment in 1st fermentation before racking? I have heard mixed answers to this ranging from 3 - 4 days right through to the end of the fermentation.
Second question while racking how much do you leave in the bottom? I have generally tried to get the maximum out of it (as you would) and stopping it once the line starts to get cloudy. Is this a good idea? How can I be sure I'm getting the yeast?
Lastly once the beer has fully completed fermentation and I place it in the fridge what is this actually doing to do the beer as the yeast I am using comes with the can and I thought it would have freezed it arse off literally? Can I bottle after it has been in the fridge for 'x' amount of weeks, someone mentioned in another thread about having some kind of rest at room temperature, what's that all about?
EDIT:
Thanks
Cheers
Darren