When homebrewing, should I wait until I reach my final gravity before transferring to a secondary fermenter?!
Answers: Fellow homebrewer, you can transfer to a secondary fermenter at any point of the process. Normally, secondary fermentation is used to get the transforming wort off of the yeast cake on the bottom for lager styles or to dry hop ales or even lagers. Although, if you ferment in a plastic bucket and secondary in a glass carboy, I would recommend only using the glass carboy. Personally, I do not use secondary fermentations when brewing ales unless I dry hop. The risk of oxygenating the wort exceeds the risk of the yeast causing off flavors. Usually, 10-14 days in a primary fermenter is a good time frame to prevent any off flavors from dying yeast cells in the beer. I have kept higher alcohol beers in the fermenter up to as long as 23 days without any noticeable off flavors. As for when to transfer to a secondary, in my opinion, the best time to do so would be 3-5 days after pitching the yeast. When the krausen falls and initial fermentation is complete (the yeast are flocculating), transferring the beer to a secondary allows any yeast still working on fermentables to offset much of the oxygen that is introduced to the beer during transfer.
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Yes. You want to follow the instructions closely.The weather and temp in your place with have a lot to do with the fermentation times.If you start 2 batches at the same time 1 batch can easily be a day or so behind the other one.
I would wait a few days after your SG stops. Give it some time to flocculate. You will end up with a cleaner secondary, resulting in a cleaner beer at bottling.