So far all the kits I've done have been bottled as soon as fermentation is over and the the gravity is down to the expected value. I've now read on here that people often leave it a week (or two or three) to allow more of the yeast to drop out, so there is less in suspension going into the bottles.
How much yeast needs to remain in order for secondary fermentation to work properly? I'm quite happy to leave it longer if I know there won't be problems, but I'm concerned that I'll end up with clear but flat beer!
How much yeast needs to remain in order for secondary fermentation to work properly? I'm quite happy to leave it longer if I know there won't be problems, but I'm concerned that I'll end up with clear but flat beer!