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Old 12-10-2005, 07:04 PM   #1
Georgian Novice
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Default Fruit Ale - Secondary Fermenter

Hi, all - quick question from a novice:

I made a Strawberry Pale Ale, standard recipe from a kit with 40oz of frozen strawberries. Wonderful fermenting period in the primary for 4 days. I have racked it to the secondary after those 4 days and combined cranberry extract (3oz) and a tablespoon of pectin.

It maintains a constant 62-66 degree and it has been nearly 48 hours and only a slight collection of foam (just a bit) on the top of the ale. No other activity. Should I be concerned? I am not use to secondary fermenting, so not sure. Should I pitch more yeast to increase more fermenting? Add any sugars?

My plan was to leave it there for another week before bottling. Thanks for your help.

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Old 12-10-2005, 08:10 PM   #2
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You usually won't see much activity in the secondary. Just leave it alone for a couple of weeks and then bottle it.

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Old 12-10-2005, 08:52 PM   #3
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Appreciate that. That what I had surmised. . . but you never know. . .that crazy yeast. . .

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Old 12-11-2005, 11:23 PM   #4
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hope it all clears ok, i once made a cranberry ale that required you rack to a tertiary fermenter to let any fruit gunk clear out of it.

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Old 12-11-2005, 11:58 PM   #5
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Now that would be interesting. I believe I left most of the trub and, of course, the floating strawberries behind when I racked it to the secondary. Now I am going to leave it alone for a few weeks and see what happens. Just starting the whole experimentation thing so we will see.

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Old 12-12-2005, 02:14 AM   #6
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Racking to a secondary after four days seems very early. Generally you should wait until fermentation has all but stopped. If you rack too early you lose some of the benefits of using a secondary at all.

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