Each year I drag out the fermenting bin , buy another hydrometer and thermometer ( because I have lost the previouss years purchases ) then find the thermometer (I now have 2) and find the hydrometer (I now have 4 , two glass and two plastic)then proceed to brew disappointing beer that usually tastes of off yeast and throw everything back into the garage.
This year I have consulted my local guru in the Homebrew shop and he has advised me regards temperature , speciofic gravity , sanitising and timings etc.
All in going well and a batch of Coopers Australian Pale Ale is 3 days into the fermenter.
He has advised me to go through a two stage fermenting process , to take the brew from the intial bucket at 1012 to add finings in the second bucket allow this to fully ferment ,then to move the brew to a bottling bucket and at this stage to add more finings and priming sugar to the bucket and then to bottle.
I will follow his advice because he is the master.
However I am concerned that the two lots of finings may strip out all of the yeast and that in either the second bucket or in the bottles that fermentation may not take place.As I say if possible I would like to follow his advice , if only as an experiment to assess value added by the addition of finings
I would appreciate any coments.