Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Racking to Secondary
Reply
 
LinkBack Thread Tools
Old 09-01-2009, 06:01 PM   #1
wlampe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Cleveland, Ohio
Posts: 29
Default Racking to Secondary

I have a few quick questions regarding going to a secondary.

When transferring from primary to secondary should i worry about splashing it or making it aerate?

How long until I should see some activity in the airlock (further fermentation)?

Thanks in advanced

__________________
wlampe is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2009, 06:09 PM   #2
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

After the yeast is added then it's best to avoid splashing. It's probably not going to arm the beer if you splash it a bit.

As for actual secondary fermentation that is not usually what a second vessel is for. The majority if not all fermentation should take place in the primary. Secondary generally is for clearing/conditioning. You may get some bubbles from further dissolved CO2 being released or a little further yeast activity after the disturbance.

If you are adding more fermentables after racking then you should get a second fermentation.

If you read around the forum you will learn that using a secondary is not always necessary.

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2009, 08:30 PM   #3
wlampe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Cleveland, Ohio
Posts: 29
Default

thanks for the info!

__________________
wlampe is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2009, 08:34 PM   #4
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 119 Times on 103 Posts
Likes Given: 11

Default

Avoid aerating in any way after fermentation has completed or is near completion. This is another great reason to transfer to secondary while fermentation is still active. The couple gravity points eaten int he secondary will "scrub" the O2 out of the beer as it finishes fermenting in the secondary.

http://blogs.homebrewtalk.com/Boerde...akes_me_crazy/

Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2009, 05:51 PM   #5
wlampe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Cleveland, Ohio
Posts: 29
Default

Do people add more yeast in the secondary? What about if you are doing a beer that is more long term like a barley wine? Do you rack to the secondary at all?

__________________
wlampe is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2009, 06:00 PM   #6
illinibrew04
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 141
Default

People do not usually add more yeast to the secondary fermenter unless they had a stuck fermentation issue. For a barleywine, a secondary is great to age/clear the beer. It's better to get the beer off of the primary yeast cake if you're going to age it for awhile because those yeast will begin to die off (autolyze) and give bad flavors.

__________________
illinibrew04 is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2009, 06:01 PM   #7
Buffman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Aurora, Colorado
Posts: 431
Liked 1 Times on 1 Posts

Default

I almost always rack to secondary, but it's probably unnecessary in most cases. Don't add any more yeast to the secondary. I rack only to remove the beer from the trub, for long-term aging, to free up my primary for the next batch, and to dry hop (I know many dry hop right in the primary, but I like to avoid anything, like trub, from interfering with the hops).

__________________
Buffman is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2009, 06:07 PM   #8
ifishsum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 1,457
Liked 7 Times on 7 Posts

Default

Most do not add more yeast into the secondary - it kind of defeats the purpose of clearing the beer IMO. Personally I like to rack just about everything to a secondary after 2 weeks for clearing, but even those who usually skip the secondary would probably use it with a barley wine. Stronger darker beers will benefit from long-term bulk aging, longer than you'd want to keep it in contact with the trub and yeast from the primary.

__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
ifishsum is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2009, 07:43 PM   #9
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

I would normally rack anything that is going to be left more than 4 weeks before bottling or kegging.

__________________
GET THE GOBLIN
Have a beer on me.
Orfy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Racking to Secondary PassThePint Beginners Beer Brewing Forum 3 08-02-2009 01:14 PM
Racking to Secondary CPooley4 General Techniques 7 05-24-2009 02:06 PM
Racking to Secondary kjung Beginners Beer Brewing Forum 3 06-29-2008 06:44 PM
Racking to Secondary... mhdfj2 Beginners Beer Brewing Forum 7 04-04-2008 11:46 AM
Racking to Secondary rcjmil General Techniques 3 06-18-2007 06:22 PM