Aussie Bottler
New Member
Ok, new to home brewing here, had Morgans Blue Mountain Lager in fermenter for 6 days now, pitched S23 yeast when wort was about 18/20c, dont have temp control fridge set up yet so put fermenter in tub of ice and water to cool and used 15l of chilled water in wort.
Airlock started bubbling away nicely in less than 24hrs, rotten egg smell coming out of airlock 2 days later(which I've read is normal) so moved fermenter out of kitchen(missus thought something had died! ) and into garage, which turned out ok cause the weathers been getting cool over the last week, mid to hi teens.
Anyway, about day 4, airlock stopped bubbling. Not sure if I've stalled fermentation cause wort temperature has gone from 18 down to 10, back up to 18 and has settled at about 15 degrees.
I'm going to bottle this brew, how long should I leave it in the fermenter and should I rack it to a secondary if I'm eventually going to bottle it anyway?
I'm thinking about 3 weeks in the primary fermenter before I do anything.
Airlock started bubbling away nicely in less than 24hrs, rotten egg smell coming out of airlock 2 days later(which I've read is normal) so moved fermenter out of kitchen(missus thought something had died! ) and into garage, which turned out ok cause the weathers been getting cool over the last week, mid to hi teens.
Anyway, about day 4, airlock stopped bubbling. Not sure if I've stalled fermentation cause wort temperature has gone from 18 down to 10, back up to 18 and has settled at about 15 degrees.
I'm going to bottle this brew, how long should I leave it in the fermenter and should I rack it to a secondary if I'm eventually going to bottle it anyway?
I'm thinking about 3 weeks in the primary fermenter before I do anything.