As I sit here and drink my coffee, I am pondering something. If most yeast is done fermenting in 3 or 4 days, at least that is what I have read, why do we leave the now fermented beer in the carboy or bucket for up to 3 weeks or more? I don't mind, and am planning on doing that for my two brews that are currently in the buckets, but I was just curious why? Is it to help to mature the tastes? Get a good mixture of the malts and the hops? I also need to dry hop each and will do that probably early next week so I can keg and bottle my brews next weekend. But, I have a lot of free time and random stuff just enters my mind. I am looking forward to the feedback. RR