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Old 07-11-2011, 01:46 PM   #51
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Are you going to bottle or keg? If kegging, I'd go ahead and let it ferment for 3 weeks in primary and then keg it up. This is what I like to do. If you have a typical fermentation, it should be done by then. If it turns out that it is not quite done by then, with kegging you don't run the risk of of bottle bombs.

If bottling, I might transfer it to a secondary once it has reached it's FG. Let it go 2 more weeks and then bottle. I personally don't like the subtle yeasty flavors, particularly in typical lagers, that one can get from leaving the beer on the bulk of the yeast for longer time periods. That is YOUR call to decide what flavors you want. Some folks will secondary (at lagering temps) and then bottle. I liked to bottle and carbonate, and then lager to make sure I've got enough yeast in suspension to properly carbonate the beer.

Then there is the diacetyl rest issue. If you start your fermentation warmer, and then cool to fermentation temps, then you'll want to do a diacetyl rest about 4/5ths of the way through active fermentation. If you can cool it to fermentation temp right away, then you can skip the diacetyl rest. This works for me.

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Old 08-29-2013, 06:43 PM   #52
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Here's a question for an old thread - I'm going to be doing my second brew in a couple of weeks. I'd like to try "secondary" fermentation, but I'm thinking of doing the following:

1. Prepare the wort, and do primary fermentation in a large glass carboy for a week.
2. Transfer the brew into a bucket (carefully) and clean the glass carboy.
3. Transfer the brew back into the glass carboy and leave it for 2 weeks.

Good idea?

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Old 08-29-2013, 06:49 PM   #53
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Originally Posted by gfinockio View Post
Here's a question for an old thread - I'm going to be doing my second brew in a couple of weeks. I'd like to try "secondary" fermentation, but I'm thinking of doing the following:

1. Prepare the wort, and do primary fermentation in a large glass carboy for a week.
2. Transfer the brew into a bucket (carefully) and clean the glass carboy.
3. Transfer the brew back into the glass carboy and leave it for 2 weeks.

Good idea?
That is fine but the more times you transfer you risk oxydation and infection. I would just buy a plastic bucket or another carboy and secondary in there. Make sure the bucket has an airlock.
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Old 08-29-2013, 06:55 PM   #54
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That is fine but the more times you transfer you risk oxydation and infection. I would just buy a plastic bucket or another carboy and secondary in there. Make sure the bucket has an airlock.
That's my issue now - I have a very nice glass carboy... and a large bucket with a flimsy lid. The bucket isn't suitable for anything but bottling I don't think, so that's why I thought reusing the carboy was the best bet. After I get a few more batches under my belt, I'll invest in a second carboy (and hide it from the missus)...
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Old 08-29-2013, 08:53 PM   #55
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That's my issue now - I have a very nice glass carboy... and a large bucket with a flimsy lid. The bucket isn't suitable for anything but bottling I don't think, so that's why I thought reusing the carboy was the best bet. After I get a few more batches under my belt, I'll invest in a second carboy (and hide it from the missus)...
What kind of beer are you making? "Secondary" is a misnomer, in the big business they call it a "bright tank" and is used solely for letting more sediment to settle out making a clearer beer. For example it is useless to "secondary" a Belgian wit because it will never clear, on the other hand a light lager should be transferred off the yeast and trub before lagering. I rarely secondary anymore and if I want clearer beer I use gelatin in the keg. Food for thought.
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Old 08-29-2013, 10:40 PM   #56
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What kind of beer are you making? "Secondary" is a misnomer, in the big business they call it a "bright tank" and is used solely for letting more sediment to settle out making a clearer beer. For example it is useless to "secondary" a Belgian wit because it will never clear, on the other hand a light lager should be transferred off the yeast and trub before lagering. I rarely secondary anymore and if I want clearer beer I use gelatin in the keg. Food for thought.
Well my first batch is an IPA, and it's pretty cloudy when I transferred to bottles. I just figured removing the gunk/cake off the bottom of the carboy and returning the brew back would help, but I guess if I just waited an extra week it might have clarified a bit more.
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Old 08-30-2013, 12:37 AM   #57
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Well my first batch is an IPA, and it's pretty cloudy when I transferred to bottles. I just figured removing the gunk/cake off the bottom of the carboy and returning the brew back would help, but I guess if I just waited an extra week it might have clarified a bit more.
If you can crash cool your carboy get it as close to freezing but not frozen, make up gelatine and pour in, wait few days to clear, then transfer clear beer to bottling bucket. No secondary needed. Just my two cents.

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Old 08-30-2013, 12:45 AM   #58
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You don't even need to use gelatin from what I understand, though it does a great job.

You have no reason to secondary, it won't help clear your beer. It's sitting on the trub, that stuff doesn't just start floating back up into the beer (unless you move your carboy around). Once fermentation is done, give it some time to settle out... And if you can cold crash, it would help speed things up. If you do move the carboy before bottling, try moving it at least 24h in advance to let things settle back down.

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Old 08-30-2013, 01:01 AM   #59
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BTW. Welcome to the addictive world of homebrewing.
Tell me about it! I already have 3 more recipes lined up (including sake!) and I want to do them all now!
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Old 08-30-2013, 01:43 PM   #60
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.........
You have no reason to secondary, it won't help clear your beer. It's sitting on the trub, that stuff doesn't just start floating back up into the beer (unless you move your carboy around). Once fermentation is done, give it some time to settle out... And if you can cold crash, it would help speed things up. If you do move the carboy before bottling, try moving it at least 24h in advance to let things settle back down.
Secondaries, don't really make a big difference in terms of clearing. That being said, doing only a long primary does change the flavor of the final beer compared to using a secondary. Peoples tastes vary as to which they prefer. It is a personal preference - and can depend on the beer style.

NewWestBrewer is correct, it is fine to do as you propose, but there is increased risk POTENTIAL - just work slow to keep and splashing to a minimum - you want nice smooth flow.
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