When is primary fermentation completed?

Generally the best way to check to see if fermentation is done is to take hydrometer readings on 3 consecutive days (or two a couple of days apart) and see if the reading changes. If no change (and the reading is at or near the target FG, which yours obviously is at .008) then you can safely bottle.

For an FAQ try

Wayne Bugeater brewing company

Basically fermentation is complete when the bubbles stop. I usually like to allow two bubbleless days. The fine line is, if it still bubbling its too soon.

Some of the folks will tell you of leaving beer in the fermentor for months. As long as you practice good sanitation your ok for a good long time.

There are some serious homebrewers in this group that will offer great advice. No FAQ's that I know of, however I suggest you read through the group postings before posting your questions. Many of your questions will be answered or partially answered.

Brew on brother!

"Michael Mowbray" a écrit dans le message de news:rOIJb.76318$ snipped-for-privacy@news-server.bigpond.net.au...

I usually do about a week in primary and 2 in secondary and never had problems with infection. Infection are due to sloppy sanitary procedures, time have notting to do with that. The only thing time will do (if sanitation is Ok) is cause some off flavor (cardboard taste) if the beer stay too long on the turb (the dead yeast cells and hops deposited on the bottom of the carboy) in primary.

Yea, sounds like your "primary ferment" is over based on SG - but I recommend xfering to a secondary fermenation vessel and letting it settle/clarify another week before you bottle... you can also take readings several days in a row to ensure that your fermentation has stabilized.

You have to remember that when the bubbles stop there is a slight chance of infection. A fall in temperature will cause the head space and liquid to contract and some air will enter through the air lock. Also, in the original fermentation vessel the brew is protected by a blanket of carbon dioxide which can - in part - help prevent the entry of bacteria into the brew. When you rack the beer, this blanket is lost unless you want to do a mini-ferment to reinstate it. But, by doing this you are also introducing more solids to the beer which the reason you racked in the first place. Having a constant temperature in your primary fermentation vessel, even after primary fermemtation is finished is the best way. Leave it for a few days before racking so most of the precipitation has taken place, then only rack for 2 -

SteveW