Okay, one more question: I'm a little iffy on when to rack to secondary. Should I essentially just keep in primary fermentation until fermentation appears practically completely done? I'm not sure when/why to transfer to secondary. Some people claim they don't really do it until completely done fermenting. Some say they just wait a week or two, then do it and let it continue fermenting.
I plan to bulk age it in the carboy anyway, so I imagine I would leave it in "secondary" for a very long time, and then straight to bottles (or at least, that's the plan)
And when should I give it a taste, just for curiosity's sake and to make notes in my journal? At the end of primary?
How often should I take hydrometer readings? (I was going to try maybe every day, but like a true n00b I managed to break my hydrometer in less than 24 hours so I need to go buy another one)
I plan to bulk age it in the carboy anyway, so I imagine I would leave it in "secondary" for a very long time, and then straight to bottles (or at least, that's the plan)
And when should I give it a taste, just for curiosity's sake and to make notes in my journal? At the end of primary?
How often should I take hydrometer readings? (I was going to try maybe every day, but like a true n00b I managed to break my hydrometer in less than 24 hours so I need to go buy another one)