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Old 10-19-2007, 07:11 PM   #11
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I'll have to remember that next time I do this. Any ale yeast recommendations that would probably be more up to the task. I had to use a wine yeast for this but im pretty sure it will be very dry when its done. I used Lavlin K1-V116 this time.

Also another question, at about how many pops per minute should you rack to the secondary. I'm used to beer where the fermentation is done in a matter of days. Thanks.

In Primary - Happy Goat Himilayan Stout
In Secondary -
Bottled - Maple Whiskey Porter
Up next - Flemish Red Ale
Kegged - Empty :(
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Old 10-19-2007, 10:47 PM   #12
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I rack to the secondary when the sg is around 1.020 or less but if you're using a container with an airlock and not much headspace, then there is no need. Just rack if you have a ton of sediment in the bottom, whenever that is.

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