Electric Brewing Supply 30A BCS Giveaway - Last Chance to Enter!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Secondary fermentation
Reply
 
LinkBack Thread Tools
Old 08-16-2013, 10:00 PM   #1
peanuts004
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 19
Default Secondary fermentation

I'm making my first batch and I'm going to keg it and just wondering, should I do secondary in the keg or should I wait until secondary is over and then keg it? Any suggestions ??

__________________
peanuts004 is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2013, 11:06 PM   #2
raddo14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 5
Default

Depends on the style of beer, how you want the presentation to be. Where your attenuation is. For my wheats I don't bother rackin into secondary due to the natural cloudiness of wheat. Are you planning to cold crash before kegging?

__________________
raddo14 is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2013, 11:17 PM   #3
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,929
Liked 635 Times on 542 Posts
Likes Given: 168

Default

I rarely use a secondary at all any more. Recently into kegging and I have gotten more cloudy beers lately, but I think that is most likely because I ran my pipeline low and have finished off my keg quickly.

I think I will have to try cold crashing.

So I would say: 1) leave the beer in primary for a week or two after fermentation ends to allow the beer to clear. 2) I would rack to another vessel to leave what settles behind when you put it in the keg.

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2013, 11:33 PM   #4
peanuts004
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 19
Default

Quote:
Originally Posted by raddo14
Depends on the style of beer, how you want the presentation to be. Where your attenuation is. For my wheats I don't bother rackin into secondary due to the natural cloudiness of wheat. Are you planning to cold crash before kegging?
I'm sorry raddo14 I'm a rookie and I don't know wht that is (cold crash) I'm making an English pale ale and its been fermenting for 2 weeks now, I'm just following the recipe and today I added natural honey as primary sugar and it started fermenting again, so what do you recommend ?
__________________
peanuts004 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2013, 06:52 AM   #5
raddo14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 5
Default

Depending on your honey ratio, honey is about 90% ferment able sugars with the other 10% being natural pollants and other forms of natural bacteria. I personally have never used honey for primary carbonating or used it at any point after the boil due to me having to pasteurize the honey before putting it in carboys which if not done right could cause off flavors/contamination. I have used honey for my peach ale.

On the "cold crashing" technique is when fermentation is complete and depending on how your carbonating your beer, is to put your carboys or buckets in a temp controlled environment and setting the temp down to almost freezing. As your wort gets colder the sediments and floating substances sink to the bottom due to the weight of the objects. But this is not a technique you would use if bottle carbonating due to ale yeast going dormant after a certain degree.

__________________
raddo14 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2013, 06:57 AM   #6
raddo14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 5
Default

To recommend what you should do about the 2nd fermentation due to the honey, check your attenuation, do you want to boost your ethanol levels so your abv% will rise? If so let fermentation do its thing. Option # 2 you stop and filter and have sweetness to your beer that's fine. Personally depending on what to do, I would Try the best to hit the guidelines of what type of beer category it is your trying to make.

__________________
raddo14 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2013, 03:37 PM   #7
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,427
Liked 195 Times on 161 Posts
Likes Given: 22

Default

I secondary in the keg. Once fermentation is over, I like to get my beers into a keg.

__________________
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Secondary:
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba 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
Added brett b to secondary fermentation and got no fermentation Buck0185 Fermentation & Yeast 4 09-29-2013 06:08 PM
Secondary fermentation dentdr Beginners Beer Brewing Forum 8 12-30-2011 08:43 PM
Secondary Fermentation Orygunfella Fermentation & Yeast 12 04-09-2011 08:03 PM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM
Would you use a keg for secondary fermentation? calman Bottling/Kegging 1 03-21-2006 10:52 PM