insnekamkze86

Recipes 

Hello there i was wondering if you could help me out, i was wondering if my beer is done fermenting or can i rack it to a secondary carboy. My beer is a irish stout type from coopers. i started the batch on friday the 16th with a OG of 1.072 at 70 degrees. Its now sunday the 24th, all the fermenation seems to be done, theres no more activity taking place with in the fermentor except for a bubble here and there otherwise nothing. I took a reading yesterday and it was 1.022 at 74 degrees, and today the activity is the same little to none at all in the fermentor. Its only been a week can i rack it now to the secondary carboy or should i still wait? Thanks for all the help you can give.

Suthrncomfrt1884

Recipes 

You can rack whenever the beer is done fermenting. If you've gotten the same gravity reading for the past few days, it's probably done. Personally, I don't use a secondary unless adding fruit/spices/etc. I prefer to let the beer age for 3-4 weeks on the yeast. It'll clean up some of the off flavors that may have been created during fermentation.

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Pappers_

Recipes 

I think you've got a couple of options:

1. rack it to secondary and leave it there for two weeks, then take a hydrometer reading
2. wait a day or so and take another hydrometer reading - if its 1.022 then you know that fermentation is done, although the yeast are still active
3. wait another week and then rack to secondary, leave for another two weeks and then take another hydrometer reading

All of the above will work for you.

Many people take lots of hydrometer readings to keep on top of what's happening in their beer. I tend not to, usually only three: 1) the original gravity; 2) if i'm racking to the bright tank/secondary, I do so after a couple of weeks; and 3) when I bottle, usually a total of three to five weeks since the brew day.

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insnekamkze86

Recipes 

if i take another reading in a day or so and its the same i can rack to the secondary and leave it for two weeks and i bee fine right? I always leave the batch in the secondary for two weeks but should i rack it after just one week if the readings are the same for a couple of days or would it be better to leave it in the primary for two weeks then in the secondary for two weeks.

Suthrncomfrt1884

Recipes 

I strongly suggest leaving it in primary. Actually, with most beers, you should leave it in primary for at LEAST two weeks. As I said, the additional time on the yeast cake will clean up some of the off flavors produced during primary.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

insnekamkze86

Recipes 

k thanks question what would u think would be better two weeks in primary thn two weeks in secondary then two weeks in the bottle, or three weeks in the primary, a week in the secondary then a week or two in the bottle?

djspray

Recipes 

I have a double IPA that is in my primary right now that is confusing me. It was a fast, vigorous fermentation for ~3days, then appeared to almost completely stop. I had planned to keg today (2weeks in primary) since it appeared to be finished, but I returned from a trip last night and the yeast was up and kicking again!? The temperature in my apt hasn't changed dramatically, and I am dumbfounded why it would appear to completely stop, then start again. I guess I'll wait for these new bubbles to stop before checking OG.

Suthrncomfrt1884

Recipes 

Don't trust your airlock. It can be deceiving. The only thing an airlock does is allow the co2 produced by fermentation to escape without letting oxygen in. When it's bubbling, it's because your fermentation is creating gases. If you're using a bucket, they're not 100% sealed. Gas will escape through the seal on the lid. Yeast are funny organisms. They'll never work the same and often won't work how you imagine. Any variation in temperature can cause different results. The only sure-fire way of knowing it's done fermenting is by using your hydrometer.

It's also possible you have an infection, but highly unlikely since it's only been in primary for two weeks. Most signs of infection don't show up for at least a month...at least, it's always been that way for me.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

djspray

Recipes 

I'm using glass, so I'm sure its sealed. The only reason that I say that it stopped and started is because visually the yeast was circulating around the first 3 days, then all settled to the bottom (beer cleared up a bit and temperature dropped). Then today, its visually circulating around throughout the beer again (~3deg warmer, too). I hope it's not infection, and I think the circulating yeast suggests that it's not. Thanks for your input.

insnekamkze86

Recipes 

i started my beer at 70 degrees and it varied from 68 to 72 now into the second week the temp ranging from 72 to 76 degrees. it visibly it looks like all the fermentation is done looking at the fermentor but its now clear when you o the reading its still a little hazy.