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Old 01-10-2007, 04:49 PM   #1
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Default Transferring to secondary too soon

I'm about to move my belgian wit to secondary on top of a few pounds of raspberries. However, I'm still getting about 15 bubbles per minute in the primary. Will I have any problems if I rack today, or should I wait a few more days before I do it?



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Old 01-10-2007, 04:51 PM   #2
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That's far too active a fermentation to rack; give it at least a couple of days before moving it. It's still working, give it time!



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Old 01-10-2007, 04:52 PM   #3
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wait - especially if you're racking it onto fruit. The sugar in the fruit will likely spark up a little fermentation anyway

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Old 01-10-2007, 05:00 PM   #4
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That's cool. I was going to do it today because I don't work, but my place is a mess anyway; I'm still in the middle of a major bottle cleaning project as well. It's been a week since I brewed, but it had about a 40hr lag time, so I suppose it's a few days behind schedule. Thanks for the advice.

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Old 01-10-2007, 05:06 PM   #5
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good choice.....the last thing you want is a stuck ferment and beer ending in the 1.020s

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Old 01-10-2007, 05:22 PM   #6
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That makes me think of another question. I currently have two 6gal carboys and one 5gal carboy. I'm planning on brewing a blonde this weekend, but that will give me three full carboys. I'm getting more and more obsessed with brewing, it seems, so I want to pump them out as fast as I can. However, it's going to become a logistical nightmare if I brew this blonde, because I want to brew an IPA about a week and a half later, and rack that on top of the yeast cake from the blonde ale.

In order to have a prayer of making it all work, I'll have to leave my belgian wit in secondary on top of the raspberries for a long time, or buy another 5gal carboy, or both. How long is okay for that? I know in general you can leave beer in secondary for a really long time, but does the fruit make a difference? I'm thinking I might need to leave it in secondary for up to a month.

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Old 01-10-2007, 05:26 PM   #7
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I'd hestiate to leave it on the fruit more than two weeks, personally.

You may want to do a tertiary fermentation, anyway, with the rasberries; I had a few get into bottles, and they are like little snot balls. Not good drinks. If you could somehow co-ordinate a couple days in a tertiary, I think it would do you well.

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Old 01-10-2007, 05:30 PM   #8
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Oh, I was planning a tertiary; that's my whole dilemma. I have my porter in the 5gal. After I move my wit from one 6gal to the other, I'm going to put the blonde ale into the empty 6gal. The problem comes from the fact that they'll both be ready to move around the same time. I suppose I could leave the blonde in primary a little longer and get the wit in and out of tertiary first.

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Old 01-10-2007, 05:33 PM   #9
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You only need a couple days in tertiary, if that helps the logistics.

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Old 01-10-2007, 05:37 PM   #10
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Or, when you rack to secondary, don't add the fruit. Add the fruit a week or so before you plan on racking to tertiary. That way, you've got your primary open, the wit in secondary, and no more carboys needed. You won't hurt the beer sitting in the secondary under airlock for a month but you don't want to leave it on the fruit anywhere near that long.

Lorena



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